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Mushrooms >  Poultry >  Mushroom Chicken >

 

Mushroom Chicken

• 8 skinless chicken breasts (sub with legs & thighs)

• 2 cans cream of mushroom soup

• 3 small jars button mushrooms, drained

• 2 TBS lemon juice

• 2 TBS grated lemon rind

• 1/2 tsp. each of salt & black pepper

• Dash of paprika

• Butter, margarine or oil (for browning)

• Flour

• Aluminum foil

Preheat oven to 375-degrees F. Lightly flour chicken; brown in a skillet with butter or oil. Place browned chicken in a greased baking dish. Season with salt, black pepper and paprika to taste; pour mushroom soup over chicken. Rinse soup cans with water (just enough to remove bits from can edges); pour over top of casserole. Drain button mushrooms; sprinkle on top. Add lemon juice and grated lemon rind to top it off. Cover with foil; bake for about one hour to ninety minutes. Serve.

 

Recipe featured in the Larkin Community Cookbook.

Similar recipe: Slow Cooker Mushroom Chicken & Rice

 

Related Link:

Food Fare Culinary Collection: Mushroom Melange

 

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