Skip to main content

CREAMY CHICKEN BAKE


Ingredients

  • 2 1/2 to 3 lbs Boneless Skinless Chicken Breasts (I use 4 large breasts)
  • 1 can Cream of Mushroom Soup (10 3/4 ounces, condensed ) *Or make Homemade Condensed Cream Of Mushroom Soup, using equivalent amount
  • 1 can Cream of Chicken Soup (10 3/4 ounces, condensed) *Or make Homemade Condensed Cream of Chicken Soup, equivalent amount
  • 1 Cup Sour Cream
  • 8 oz can Mushrooms drained (stems and pieces � or use fresh) *optional
  • 1/2 Cup Water
  • 1/2 teaspoon Onion Powder
  • 1 teaspoon Chives (chopped)
  • Few dashes of Paprika
  • Salt and Pepper to taste

Directions

  1. Preheat oven to 350 degrees F. Grease (non-stick cooking spray) a 9�13 baking dish or similar size.
  2. Place chicken breast in baking dish in a single layer � lightly salt and pepper.
  3. In a medium size bowl mix soups, sour cream, onion powder, mushrooms, chives and water. Next, evenly pour over top of chicken and lightly sprinkle with paprika.
  4. Bake on middle rack, uncovered, for approximately 1 hour, until chicken breast is cooked thoroughly and internal temperature reaches 165-170 degrees f. Cooking time will vary depending on size of breasts. *The best way to make sure the chicken is ready is checking the internal temperature. 
  5. When ready, serve with your favorite veggie, like broccoli or green beans and a side of rice or noodles. Be sure to top your rice or noodles with the creamy sauce! Enjoy!

This article and recipe adapted from this site

Comments

Post a Comment

Popular posts from this blog

THE BEST CREPE RECIPE

Ingredients 4 large eggs 2 1/4 cups milk 2 cups all purpose flour 1 tablespoon sugar 1/4 cup melted butter or canola oil good pinch of salt US Customary - Metric Instructions Place all ingredients in order as listed in a blender and blitz until smooth, about 1 minute. Scrape the sides and blend again briefly until batter is lump-free. Refrigerate at least 1 hour, but 2 is ideal. Place nonstick or cast iron skillet over medium to medium-high heat* to preheat. Melt a little butter or oil in the bottom of the pan and swirl to coat. With the hot skillet in one hand and the batter in the other, slowly and steadily pour crepe batter into the center of the pan, tilting the skillet around to spread the batter evenly across the bottom in a very thin layer. It takes some practice but after 3 or 4 times, you can get consistently even crepes. After 10-15 seconds, the crepe batter shouldn't look shiny anymore, it should appear more matte and the bottom should be lightly browned. So,...
Post a Comment
Read more