Friday, May 31, 2013

Recipe- Creamy Mushroom Chicken

I got this recipe from Real Mom Kitchen.

Creamy Mushroom Chicken


~4 or 5 slices bacon
~4 chicken breasts
~salt & pepper
~2 Tbsp. butter
~1 large onion, diced
~8 oz mushrooms, sliced
~2 cans (10¾ oz) cream of mushroom soup
~¼ cup chicken broth
~⅔ cup Monterrey jack cheese
~8 oz spaghetti, fettuccine (what I used) or linguine
~parsley, optional for garnish
  1. Preheat oven to 350 degrees.
  2. In a large skillet, cook the bacon. Place bacon on a paper towel lined pate to drain and set aside. Leave bacon drippings in the pan.
  3. Season chicken breasts with salt and pepper.
  4. Add butter to the pan and cook chicken breast until brown on both sides. Remove from the pan and place in a 9 x 13 inch baking dish.
  5. Add the onion to the pan and cook for 1 minute. Then add the mushrooms and cook until the mushrooms and onion are tender.
  6. Add the soup, chicken broth and cheese. Heat until the cheese is melted.
  7. Spoon the sauce over the chicken in the 9 x 13 dish.
  8. Bake at 350 degrees for 25 minutes.
  9. While the chicken bakes, cook the pasta.
  10. Crumble reserved bacon.
  11. Serve chicken on top of the cooked pasta with sauce and sprinkle with crumbled bacon and parsley if desired.

I served it with a Pillsbury croissant.  I have made this several times and it's always a hit!

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