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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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Ingredients:
3 chicken breasts, halved and skinned |
salt and pepper |
paprika |
3 tablespoons butter |
1 can cream of mushroom soup |
1 (4 ounce) can mushrooms, drained |
1/3 cup milk |
1/2 cup cheddar cheese, grated |
1 tablespoon onion, diced |
1 tablespoon worcestershire sauce |
2/3 cup sour cream |
rice |
Directions:
1. Season the chicken with the salt and pepper, and paprika.
2. In large skillet melt the butter and brown the chicken.
3. Place chicken in baking dish.
4. In a saucepan combine the mushroom soup, mushrooms, milk, cheese,onion, and Worcestershire sauce.
5. Cook over low heat until the cheese melts.
6. Remove from the heat and stir in the sour cream, blending well.
7. Pour over the chicken and cover tightly with foil.
8. Bake in a 350 dregee oven for 45 minutes.
9. Uncover and bake 30 minutes more, basting occasionally with the sauce.
10. Serve with rice, using the sauce as a gravy.
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