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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Easy, tasty, and filling. I can't really say much more than that. Certainly not gourmet, but then we aren't much into gourmet around here. Ingredients:
3 tablespoons flour |
1 teaspoon salt |
1/8 teaspoon black pepper |
1 teaspoon dried parsley flakes |
3 boneless skinless chicken breasts, split |
1/4 cup vegetable shortening |
1 (4 ounce) can mushrooms, drained |
1 (10 3/4 ounce) can cream of celery soup |
1 teaspoon dried oregano |
2 cups sour cream |
6 ounces elbow macaroni, cooked |
1 (10 ounce) package frozen peas, thawed |
paprika |
Directions:
1. Preheat oven to 350°F.
2. Mix first four ingredients in a zip-top plastic bag, then add chicken and shake to coat.
3. Brown chicken breasts in hot shortening, approximately 8 minutes per side; remove from pan and keep warm.
4. Add mushrooms, soup and oregano to pan, stir until smooth, and cook 5 minutes over medium heat.
5. Remove from heat; stir in sour cream.
6. Pour macaroni in the bottom of a 9x13 glass pan, mix in peas and half of the soup mixture.
7. Place chicken breasts on top of macaroni, pour the rest of the soup mixture over.
8. Sprinkle with paprika.
9. Cover and bake for 40 minutes.
10. Remove cover and bake an additional 20 minutes.
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