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Jennifer F.
Posts:
3,984
From:
moreno valley,ca
Registered:
6/11/07
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(3 of 3)
Re: Chicken, Mushroom And Potato Bake
Jul 27, 2009 10:23 PM
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Thanks for reviewing the recipe, Scott. It sounds very good!
--
Jennifer
"Every Saint Has A Past,
Every Sinner Has A Future"
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scott eggers
Posts:
1,029
From:
Chicago
Registered:
8/25/07
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(2 of 3)
Re: Chicken, Mushroom And Potato Bake
Jul 27, 2009 8:50 PM
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I made this for dinner tonight, we had 2 guests over. Served it with blanched cold broccoli and dipping sauce. We were all eyeing the left overs. I sent them home with our guests. I will be making it again and again.
I made a few changes, I mixed every thing but the chicken potatoes in a bowl and added 1 cup shredded jack cheese (for more richness and used 1/2 # of sliced mushrooms). I used about a cup of milk, next time I'm going to try white wine. I covered the bottom with a little of the soup mixture, placed 6 breasts on top and potatoes (I cut them in to 8 pieces) on top of them, then poured the rest of the soup over them. I used about 1/2 t. of crushed rosemary and a few shakes of garlic powder. I plated it and put a dollop of sour cream on the potatoes, then sprinkled a little paprika on top for color.
I think I may try some carrot curles (cooked with the chicken and potatoes and/or some finely chopped green onion tops at the end for color with or with out the paprika.
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Fisher, Sal
Posts:
58
Registered:
4/20/02
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(1 of 3)
Chicken, Mushroom And Potato Bake
Jun 27, 2001 11:17 PM
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*5 - 6 boneless, skinless chicken breasts
*6 - 8 quartered, Russet or red potatoes
*2 cans condensed cream of mushroom soup
*1/4 -1/2 cup milk
*1/4 cup finely chopped yellow onion
*1 clove finely chopped garlic (optional)
*1 cup sliced mushrooms
*Dollop of sour cream (optional)
*Spices (mix and match--throw in dried parsley, basil, oregano, white pepper, garlic powder, etc.)
*Line the bottom of a 9 X 13 inch pan with the cream of mushroom soup and mix in the milk. (I use more milk if it's still too thick.)
*Add your spices and then add your mushrooms and chopped onion and garlic and mix it thoroughly into the soup mixture.
*Then line your chicken breasts on the bottom of the pan and then add the quartered potatoes.
*Spread the soup mixture around evenly to coat the chicken and potatoes.
*You can add a dollop of sour cream on the top and spread it around (optional).
*Cover pan with foil and bake at 375 degrees for about 30-45 minutes until breasts and potatoes are tender and cooked.
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