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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 24 |
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Recipe found in American Profile newspaper insert. Ingredients:
2 bacon, slices |
2 cups sliced white mushrooms |
3 leeks, well rinsed, trimmed, and cut in julienne strips (white part only) |
1 medium yellow onion, chopped |
1/2 cup light sour cream |
1/2 cup half-and-half cream |
1/4 cup shredded cheddar cheese |
1 (1 ounce) package onion and mushroom soup mix |
1/2 teaspoon paprika |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 chicken breasts, halves, skinless, boneless (1 to 1 1/2 pounds) |
Directions:
1. Heat a large skillet over medium heat. Cook bacon until crisp. Remove and drain. Discard all but 2 tablespoon fat.
2. Add mushrooms, leeks and onion to pan. Cook 8 minutes, stirring frequently. Remove from heat and cool slightly.
3. Add sour cream, half-and-half, cheese, soup mix, paprika, salt and pepper.
4. Coat a 13 x 9-inch glass baking dish with cooking spray. Arrange chicken in pan.
5. Pour cooled mushroom mixture evenly over chicken. Crumble bacon over top. Cover with plastic wrap; refrigerate overnight.
6. Preheat oven to 350°F Remove plastic wrap and bake, uncovered, 1 hour.
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