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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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I found the original recipe in Quick and Easy 2 Gooseberry Patch cookbook. I have tweaked it a little and serve it with rice or pasta. You can use half-n-half or even evaporated milk...it's just not as creamy. Ingredients:
4 chicken breasts, boneless and skinless |
salt and pepper |
1/2 teaspoon poultry seasoning |
1 garlic clove, minced |
1/4 cup onion, thinly sliced |
1/2 cup mushroom, sliced |
1 -2 tablespoon butter |
1 (10 3/4 ounce) can mushroom soup |
1 pint whipping cream |
1/8 teaspoon paprika |
fresh parsley |
Directions:
1. Saute onion, mushrooms and garlic in a pan with the butter til soft.
2. Remove from heat.
3. Place chicken in a greased 13 x 9 pan; sprinkle with salt, pepper and poultry seasoning. Set aside.
4. Mix soup and cream together. Add the sauted onion, mushrooms and garlic. Pour over chicken.
5. Sprinkle top with paprika and parsley.
6. Bake at 350 degrees for 1-1/4 hours.
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