Original Recipe from: Virginia Bowers-Johnson
This is a very easy dinner, perfect for a busy weeknight. Put everything together and let the oven do the cooking while you’re helping the kids with their homework, or enjoying a nice glass of wine while you unwind from your day. If you have a smaller household, this dish tastes great the next day for lunch or dinner. It also freezes well for an easy thaw and reheat dinner. Enjoy!
Ingredients
4-6 Boneless Skinless Chicken Breasts
1 cup Cream of Mushroom Soup
1 cup Sour Cream
4 ounces Chopped Mushrooms
1/4 cup Chopped Parsley
1/4 teaspoon Salt
1/8 teaspoon Pepper
Paprika to taste
Directions
Rinse Chicken Breasts, pat dry and season with Salt, Pepper, and Paprika. Arrange in a 9x13 baking dish, or oblong casserole dish.
In a medium mixing bowl, combine Cream of Mushroom Soup, Sour Cream, Mushrooms, and Parsley. Mix until thoroughly blended. Pour mixture over Chicken.
Bake in 350 degree oven for 45 minutes to 1 hour or until 160 degree internal temperature. Serve with mashed potatoes or rice, and a vegetable dish.
No comments:
Post a Comment