soup-er easy, soup-er yummy chicken
Served over wild rice blend with oven roasted
asparagus and sauteed mushrooms.
Lay the chicken breasts in a sprayed casserole and
season with onion and garlic powders, s&p.
Cut large breasts in half for easier serving.
Combine the soup and sour cream.
Spread the mixture over the chicken.
Sprinkle the top with shredded Parmesan
and bake @375 for 40-45 minutes.
Toss fresh asparagus with a little olive oil
in a small baking pan and sprinkle with salt&pepper.
Add to the oven the last 15-20 minutes.
Meanwhile saute the sliced mushrooms in butter
and sprinkle with salt&pepper.
To plate: serve with wild rice blend, chicken,
sauce and top each serving
with mushrooms and asparagus spears
~~~~~~~~~~~~~~~~~
Baked Sour Cream Parmesan Chicken
4 boneless chicken breasts
Onion powder, about 1/2t
Garlic powder, about 1/2t
Salt & Pepper
1 can Cream of Chicken soup
1 C sour cream
1 C (4 oz) shredded Parmesan cheese
1 C (4 oz) mushrooms, sliced,
seasoned and sauteed in butter
8-12 asparagus spears, oven roasted
the last 20 minutes
Uncle Ben's Wild Rice Mix
Uncle Ben's Wild Rice Mix
Cut chicken breasts in half if large and arrange in
a greased 9x13 casserole. Sprinkle with seasonings.
In a bowl, combine the soup and sour cream.
Spread over the chicken,. Sprinkle with the cheese.
Bake 375 for 40 minutes, until cheese is golden.
Remove and garnish each serving with
mushrooms and asparagus spears.
4-6 servings
Enjoy!
Oh My--this looks easy, delish and something I will plan on making next week ! Denise
ReplyDeleteIs there a way to 'pin' this?
ReplyDeleteThanks for the nudge! I finally learned how to add the social media buttons.
ReplyDeleteThis looks so good! I'm going to have to try it, very soon! Thanks! Deb
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ReplyDeleteSounds delicious! Thanks for joining HSH!
ReplyDeleteSherry
The foods are really healthy and easy to make. I’m gonna try cooking this at home. This makes me excited! Thank you so much.
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