This is one of my old standby dishes. It's good, easy, and you can't get it wrong (except for maybe overcooking it). I got this recipe from my mom and it was one of the few recipes I knew how to make when my hubby and I got married almost six and a half years ago!
Mushroom Chicken Casserole
What you'll need:
4 boneless chicken breast halves
1 can cream of mushroom soup
1 (4 oz.) can mushrooms
1 T basil
1 t garlic powder
2/3 c Mozzarella cheese, shredded
OR 4 slices Provolone cheese
Preheat the oven to 375 degrees. Smear half the can of mushroom soup around the bottom of a 9 x 13" casserole dish. Lay the breast halves in the dish, then cover them with the remaining soup, being sure they are thoroughly coated. Pour the (drained) can of mushrooms over top of the breast halves, spreading them out evenly. Next, add the seasonings on top, then sprinkle with shredded cheese or use one slice of provolone on top of each breast half. Bake for 30-40 minutes. Check to ensure chicken juices run clear before serving. Make sure you serve it with some of the soupy stuff in the dish too! That makes it even better!
Ratings from the Experts*: Grr. Hubby says, "Familiarity breeds contempt." Fine. 5/10. :-P Although I personally think it's an 8... so really. Don't listen to him. It's new to you. Try it! After all, doesn't that picture just make your mouth water?
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