- 675 g (1½ lb.) boneless, skinless chicken breast, cut into large pieces
- 4–6 cloves of garlic, minced
- 60 mL (¼ cup) Natrel butter
- 1 x 300 g (10 oz.) can of cream of chicken soup
- 375 mL (1½ cups) Island Farms by Natrel cream
- Melt the butter in a large pan.
- Lightly fry the chicken breasts and garlic.
- Transfer into a casserole dish.
- Add the cream of chicken soup and the cream and mix together.
- Cover and bake for 1 hour at 180 °C (350 °F).