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Nutrition Facts
Serving Size 1 (368g) Recipe makes 4 servings
Calories 722
Calories from Fat 556		(77%)
Amount Per Serving		%DV
	Total Fat 61.9g	95%
	Saturated Fat 33.3g	166%
	Monounsaturated Fat 19.7g
	Polyunsaturated Fat 5.1g
	Trans Fat 0.2g
Cholesterol 263mg		87%
Sodium 467mg		19%
Potassium 517mg		14%
Total Carbohydrate 8.4g		2%
	Dietary Fiber 0.5g	2%
	Sugars 0.9g
Protein 33.8g		67%
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Easy Creamy Chicken Bake

Recipe #398269 | 1¼ hours | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: mama smurf
Nov 7, 2009

I found the original recipe in Quick and Easy 2 Gooseberry Patch cookbook. I have tweaked it a little and serve it with rice or pasta. You can use half-n-half or even evaporated milk...it's just not as creamy.

SERVES 4 (change servings and units)

Ingredients

4 chicken breasts, boneless and skinless
salt and pepper
1/2 teaspoon poultry seasoning
1 garlic clove, minced
1/4 cup onion, thinly sliced
1/2 cup mushroom, sliced
1-2 tablespoon butter
1 (10 3/4 ounce) can mushroom soup
1 pint whipping cream
1/8 teaspoon paprika
fresh parsley

Directions

1
Saute onion, mushrooms and garlic in a pan with the butter til soft.
2
Remove from heat.
3
Place chicken in a greased 13" x 9" pan; sprinkle with salt, pepper and poultry seasoning. Set aside.
4
Mix soup and cream together. Add the sauted onion, mushrooms and garlic. Pour over chicken.
5
Sprinkle top with paprika and parsley.
6
Bake at 350 degrees for 1-1/4 hours.