CSA
06-07-2007, 09:25 AM
chicken breasts, cut lengthwise
Salt and pepper
3 tbsp. Butter
1 can cream of mushroom soup
1/3 c. of milk
2 tbsp. Minced onions
½ c. grated American cheese
(3-4 pieces of broken up Kraft singles works good)
2 tbsp. Worcestershire sauce (I add 1-2 more for taste)
1 4-oz. can mushrooms, drained and sliced (or use fresh sliced and add them when you brown the meat.)
2/3 c. sour cream
(I like to add some garlic powder and crushed red pepper flakes to taste also.)
Remove skin from chicken and season well with salt or pepper. Melt butter; brown meat on both sides over medium heat. Place in a single layer in a 10-inch casserole.
Combine soup, milk, cheese, onion and Worcestershire sauce in a small saucepan.
Add mushrooms and cook over low heat until cheese is melted.
Remove from heat and add sour cream; blend, and pour over meat.
Cover tightly and bake at 350 degrees for 45 minutes. Uncover baste with sauce and bake 30 minutes longer.
Serve with mashed potatoes, fluffy rice, or noodles. Serves 4-6
Salt and pepper
3 tbsp. Butter
1 can cream of mushroom soup
1/3 c. of milk
2 tbsp. Minced onions
½ c. grated American cheese
(3-4 pieces of broken up Kraft singles works good)
2 tbsp. Worcestershire sauce (I add 1-2 more for taste)
1 4-oz. can mushrooms, drained and sliced (or use fresh sliced and add them when you brown the meat.)
2/3 c. sour cream
(I like to add some garlic powder and crushed red pepper flakes to taste also.)
Remove skin from chicken and season well with salt or pepper. Melt butter; brown meat on both sides over medium heat. Place in a single layer in a 10-inch casserole.
Combine soup, milk, cheese, onion and Worcestershire sauce in a small saucepan.
Add mushrooms and cook over low heat until cheese is melted.
Remove from heat and add sour cream; blend, and pour over meat.
Cover tightly and bake at 350 degrees for 45 minutes. Uncover baste with sauce and bake 30 minutes longer.
Serve with mashed potatoes, fluffy rice, or noodles. Serves 4-6