6 skinless, boneless chicken breasts
6 tablespoons butter, melted
1 cup all-purpose flour for coating
2 cans (10 3/4-ounce each) cream of mushroom soup
1/2 cup grated Parmesan cheese
Preheat oven to 350°. In a medium bowl, prepare one can of the mushroom soup according to the directions on can, do not heat. Set aside. Rinse and pat dry chicken breasts. Dip each in melted butter, then coat/dredge in flour. Place coated chicken in a 9" x 13" baking dish. Spread can of mushroom soup (concentrate) over the chicken until each piece is coated. Pour prepared can of mushroom soup into baking dish surrounding the chicken. Top chicken with grated Parmesan cheese and bake in the preheated oven for 30 to 45 minutes. Let cool 10 minutes before serving. Excellent served over rice.
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