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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is a family favorite. We got it from our church cookbook, from a lady named Patty Meier. It is very easy to make, and it is even something my children love. It is very nice served over rice. It can be prepared ahead of time, refrigerated, and baked when ready. I know if you try this, it'll become one of your family's favorites too. Ingredients:
4 boneless skinless chicken breasts |
1/2 cup margarine, melted |
1/2 cup water |
1 cup ritz cracker crumbs, mixed with |
1/2 cup grated parmesan cheese |
1 (10 3/4 ounce) can cream of chicken soup |
8 ounces sour cream |
1 (4 ounce) can mushrooms, drained (optional) |
Directions:
1. Roll chicken breasts first in the margarine, then in the crumb mixture.
2. Place in a 9x13 pan sprayed with non-stick cooking spray.
3. Mix soup, mushrooms (if desired), water, and sour cream. Pour this mixture over the chicken.
4. Sprinkle with remaining crumbs and drizzle on any leftover margarine.
5. Bake at 350 for one hour or until done.
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