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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A delicious and simple family recipe. Ingredients:
4 boneless skinless chicken breasts |
2 (10 ounce) cans campbell's cream of chicken soup |
flour (for dredging) |
salt & pepper (for dredging) |
1 button mushroom |
2 tablespoons sherry wine |
2 tablespoons butter |
2 cups white rice |
Directions:
1. Mix flour salt and pepper in a bowl.
2. Dredge chicken in the flour mixture.
3. Melt butter in the casserole dish.
4. Place chicken breast in the casserole dish and bake for 15-20 minutes at 350°F Flip chicken breasts over and bake for another 15-20 minutes.
5. Combine cream of chicken soup, sherry, 1 bottle of button mushrooms (and additional salt & pepper, if desired) in a sauce pan. Heat on low for a couple of minutes.
6. Pour the sauce over the chicken breasts and allow it to bake for an additional 10 minutes at 350°F.
7. Serve over cooked white rice.
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