Wednesday, March 9, 2011

Easy—But Yummy—Mushroom Chicken Bake

I just got home last night from a 4-day trip to Orange County, California, to visit an old friend—and stock up on groceries from my favorite specialty grocery store, Trader Joes (which isn’t in Texas). Once home, my mind immediately skipped from what work I need to do between now and Friday, and instead I started thinking about the weekend. What should we have for dinner Friday evening when friends are over?!!

I think I’ll make up a Mushroom Chicken Bake. It’s easy, and always goes over well. Also, you can put it together the night before, and just stick it in the oven an hour before company arrives. Here’s the recipe:

Mushroom Chicken Bake

10-12 chicken breasts (either boneless or with skin)

1 cup white flour
½ tsp. salt
½ tsp. black pepper

1 family sized plus 1 regular sized (10 ¾ ounces) cans cream of mushroom soup
3 cans (4 ounces each) mushrooms, drained
1 cup milk
1 cup grated Parmesan cheese
1 tsp. garlic
½ tsp. pepper
Fresh chives or parsley

Brown chicken pieces in hot oil over skillet (about 10 minutes—until well browned on both sides). Lightly coat 2 large glass baking dishes with cooking oil spray. Please chicken breasts in dishes. Mix soup, mushrooms, milk, Parmesan cheese, garlic and pepper in bowl. Pour the soup mixture over the chicken. Bake at 350 degrees for about 45 minutes to an hour. Once out of the oven, garnish with fresh chives or parsley. Happy eating!

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