Chicken with olives
Preheat oven to 425 degrees
.5 LB skinless, boneless chicken breast (about 4 or 5 large breast)
.2 5 oz. jar pimiento stuffed olives
.2 cans cream of mushroom soup 10 1/2 Oz. each
.1 1/2 cups Milk
.1 tsp. Salt
.1/4 tbsp. Black Pepper
.3 tbsp. chopped parsley
.1/2 tbsp. curry powder
Butterfly each chicken breast in to two, cut each piece to bite size chunks and add to 9 x 13 baking pan.
In a separate bowl, whisk cream of mushroom with milk, add salt, pepper, and curry powder. Mix well to combine.
Drain the olives add to the chicken. Add the liquid mixture and with clean hands mix the chicken with the liquid making sure all covered.
Cover with aluminum foil and bake for 50 minutes, uncover and bake for another 10 minutes.