Wednesday, November 10, 2010

Creamy Chicken and Mushrooms (two meals)

Makes 2-4 serving casseroles

8 boneless skinless chicken breast halves
4 tablespoons butter, divided
3 cups sliced fresh mushrooms
1/2 cup chopped onion
1/2 teaspoon garlic powder
2 cans (10 3/4 oz each) condensed cream of mushroom soup
1 cup milk
1/2 teaspoon pepper
Hot cooked rice or noodles

1.  In a large skillet, brown chicken in bathes in two tablespoons of butter.  Transfer to two ungreased 8-inch baking dishes.  Cover and bake at 350°F for 20-25 minutes or until a meat thermometer reaches 170°.

2.  Meanwhile, in the same skillet, saute the mushrooms, onion and garlic powder in remaining butter until tender.  Add the soup, milk and pepper.  Bring to a boil.  Reduce heat; simmer, uncovered, for 5-6 minutes or until heated through.

3.  Drain chicken; top with the soup mixture.  Cover, label and freeze one casserole for up to 3 months.  Serve the second casserole with noodles or rice.

TO USE FROZEN CASSEROLE:  Thaw in the refrigerator overnight.  Cove and microwave on high for 8-10 minutes or until heated through, stirring once.  Serve with rice or noodles.

Recipe taken from:

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