Creamy Pesto Chicken

This recipe is my Aunt Melanie's, and it is a family favorite! I usually half it for my family and cook it in a dutch oven pan, and we have plenty of leftovers for lunch the next day. Mmmmm!

(This has a 3 hour cook time, turn oven off after second hour, but leave in for the third hour.)

10 FROZEN boneless/skinless chicken breasts

1 large (I think she means a family size) can cream of chicken soup
1 cup sour cream (not the light or fat free)
1/2 cup shredded parmesan cheese
1 package alfredo sauce mix
2 tablespoons pesto
1/2 cup flour

Cooked egg noodles

Mix all together and then layer around the frozen breasts in a deep roaster/casserole pan.

(Something bigger than a 9x13 pan so it won't boil over.)

Mel says, "Yes, it's really thick and lumpy bit it thins way out with all the chicken juices!"

Cover with foil. Cook 2 hours at 375. TURN OVEN OFF, let it sit in oven for the next hour.

Mel says, "This is perfect for Sunday dinner if you can program your oven to cook 2 hours and then automatically turn off. Let it sit the final hour of church block and it's done right when you get home." I have found that the chicken often has a pinkish hue. Don't worry about this, if the chicken falls apart easily, it is done.

Serve with pasta and veggies.

FYI: sauce thickens as it cools