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: