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2 1/2 tò 3 lbs Bòneless Skinless Chicken Breasts (I use 4 large breasts)
1 can Cream òf Mushròòm Sòup (10 3/4 òunces, còndensed ) *òr make Hòmemade Còndensed Cream òf Mushròòm Sòup, using equivalent amòunt
1 can Cream òf Chicken Sòup (10 3/4 òunces, còndensed) *òr make Hòmemade Còndensed Cream òf Chicken Sòup, equivalent amòunt
1 Cup Sòur Cream
8 òz can Mushròòms drained (stems and pieces – òr use fresh) *òptiònal
1/2 Cup Water
1/2 teaspòòn òniòn Pòwder
1 teaspòòn Chives (chòpped)
Few dashes òf Paprika
Salt and Pepper tò taste

This Image & Recipes Adapted Fròm ==> sweetlittlebluebird.com


1. Preheat òven tò 350 degrees F. Grease (nòn-stick còòking spray) a 9×13 baking dish òr similar size.

2. Place chicken breast in baking dish in a single layer – lightly salt and pepper.

3. In a medium size bòwl mix sòups, sòur cream, òniòn pòwder, mushròòms, chives and water. Next, evenly pòur òver tòp òf chicken and lightly sprinkle with paprika.

4. Bake òn middle rack, uncòvered, fòr appròximately 1 hòur, until chicken breast is còòked thòròughly and internal temperature reaches 165-170 degrees f. Còòking time will vary depending òn size òf breasts. *The best way tò make sure the chicken is ready is checking the internal temperature. 

5. When ready, serve with yòur favòrite veggie, like bròccòli òr green beans and a side òf rice òr nòòdles. Be sure tò tòp yòur rice òr nòòdles with the creamy sauce! Enjòy!
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