A classic family recipe from my mom, this recipe is quick, easy, and delicious. I have made this several times for Brandon since we've been married. I make it because its one of the few recipes I can recall off the top of my head. He really likes it (probably because it doesn't have any onions in it).
4 whole chicken breasts, halved
1 (4 oz.) can sliced mushrooms, drained
1 can cream of mushroom soup
1/2 can of chicken broth
1 c. sour cream
swiss cheese slices (or mozzarella if you don't have swiss on hand)
parmesean cheese (optional)
chicken in a shallow baking dish so that pieces do not overlap. Cover
with mushrooms. Combine soup, broth and sour cream, blending
well. Pour over chicken, completely covering it. Place cheese slices over each piece of chicken. Bake
at 350 degrees for 60 minutes. Take out of oven and sprinkle parmesean cheese on top of each piece of chicken. Bake for an additional 10 minutes. Serves 4.
**the soup/broth/sour cream mixture makes a bit of gravy. Its really good over rice or a baked potato.
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