Cream Of Mushroom Chicken Bake – A Family Recipe

Jessica Faidley Entree RecipesNo comments

Creamy dishes are my favorites. Any type of meat cooked with cream just tastes so tempting. Cream complements any type of meat so much, which is why most of the recipes from my grandma involved creamy sauces. Everyone just seemed to love them. I tried it with pasta and it tasted so good. However, it’s a versatile dish. It’s also good with crusty bread (or garlic bread and cheese sticks) and rice.

Our friend Dawn from Dwelling and Telling has this to say about this recipe:

I liked this recipe a lot when I lived by myself because it’s one that can be cooked for one person or just as easily for an entire family get-together. I also like it because it’s similar to a crock-pot recipe in that you just throw all the ingredients into a dish, forget about it while it’s cooking, and then it comes out full of warm deliciousness.

I particularly enjoy it on top of warm white rice. I pour extra cream and sprinkle extra parmesan on top. Nothing has tasted better than this.

 

Ingredients

2-4 Skinless, boneless chicken breasts*
1-2 Cans of Cream of Mushroom Soup**
1 Yellow onion
1/2 stick of butter
Salt, pepper, and garlic powder

Instructions

Season both sides of chicken breast using salt, pepper, and garlic pepper.
Place seasoned chicken breast into deep baking dish.
Slice onion and spread over the breasts.
Put two pats of butter on each breast
(at this point you could also add in some diced carrots, actual mushrooms, diced celery, etc. for additional flavors)
Top breasts with Cream of Mushroom Soup.
Bake in 375 degree oven for 45 minutes.
Serve with rice and green beans.

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Quick Tip: Serve with a siding of steamed or sautéed vegetables.

Thanks again to Dwelling and Telling for this amazing recipe.

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