Linda's Cheesy Chicken Marsala Divan |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
|
I love experimenting in the kitchen, and this is one that I came up with one night when I felt like having a creamy chicken dish... It was WONDERFUL, so I thought I would share it with you! Ingredients:
4 boneless skinless chicken breast halves |
1 small onion, cut in half, then sliced thin |
2 (10 3/4 ounce) cans cream of mushroom soup, i used low sodium |
0.5 (10 7/8 ounce) soup can water |
2 cups fresh broccoli, cut up |
1 cup fresh mushrooms, sliced thick |
8 ounces cheese, shredded, i use mexican blend |
salt & fresh ground pepper, i use sea salt |
1/2 cup sweet marsala wine |
Directions:
1. Preheat oven to 350.
2. Put the chicken breast in a 9x13 baking pan.
3. Slice the onions, and put over chicken breasts.
4. In the side of the pan mix the soup and water together. It will be lumpy.
5. Cut up the fresh broccoli, and put in soup mixture. Mix together.
6. Add the mushrooms, and mix.
7. Sprinkle with salt and pepper, to your liking.
8. Pour the wine into the mixture, and mix well.
9. Pour over the chicken.
10. Every 15 minutes spoon the mixture over the chicken while baking. Bake for 45 minutes.
11. Remove pan from oven, and add the shredded cheese on top.
12. Put back in the oven, and bake for another 10-15 minutes until cheese is melted.
13. Serve.
14. Note: I pour the extra sauce over my baked potatoes when I make this dish. Delish!
|
|