Remember when I posted about our bible study potluck dinner last month? Well I’m slowly getting all those promised recipes up, and today’s is a delicious main dish chicken recipe, Mushroom Chicken Parmesan, that looks and tastes like it was much more work than it really is.
Lyn’s Mushroom Chicken Parmesan
- Homemade mushroom soup or 2 cans of organic cream of mushroom soup
- 4 – 5 boneless, skinless chicken breast halves (I cut them each in 1/2 again) Note from Kelly: I make this with the bone-in chicken, too. (If you don't have a good local source for safe meat, you can buy healthy meat online here.)
- 2 – 4 pats of butter, pastured butter is best
- Dried basil
- Dried oregano
- Shredded fresh Parmesan cheese
Place chicken pieces in 9×13 pan. Pour cream of mushroom soup over the chicken. Put pats of butter on top. Sprinkle basil, oregano and Parmesan cheese (generous amount) over each piece of chicken. Bake at 350* until done (about 30 minutes).
Great served over Sue’s Cashew Rice!
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