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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I found a wonderful cookbook at a garage sale last summer. It's 566 pages of recipes from the employees of Dayton's,Hudson's, and Marshall Fields. We tried this one and really loved it! It was submitted by Geri Phillips of Marshall Fields. Ingredients:
4 boneless skinless chicken breast halves |
4 tablespoons butter |
1/4 lb sliced fresh mushrooms |
1 cup sour cream |
1 (10 ounce) can cream of chicken soup |
1/2 teaspoon garlic salt |
1/2 teaspoon paprika |
1 cup shredded swiss cheese |
Directions:
1. Heat oven to 350 degrees F.
2. Saute chicken in butter until lightly browned.
3. Place chicken in greased 8x8 baking dish.
4. In skillet, saute mushrooms until lightly browned; add sour cream and soup.
5. Cook and stir for 1 minute, scraping bits from bottom of pan.
6. Add garlic salt and paprika.
7. Pour mixture over chicken.
8. Bake for 30-35 minutes, until juices run clear.
9. Sprinkle cheese over chicken; bake another 10 minutes, until cheese is melted and bubbly.
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