Lyn’s Mushroom Chicken Parmesan
Ingredients
- Homemade cream of mushroom soup or 2 cans of organic cream of mushroom soup like this one
- 4 – 5 boneless skinless chicken breast halves (I cut them each in 1/2 again so they're thinner) Note from Kelly: You could also use leftover roasted chicken: How to bake a whole chicken. 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
- Sea salt and pepper
- Shredded fresh Parmesan cheese, we like a lot
- 1 handful parsley, cleaned and chopped
Instructions
- Place chicken pieces in 9×13 baking pan. Pour cream of mushroom soup over the chicken. Put pats of butter on top. Sprinkle seasonings and Parmesan cheese (generous amount) over each piece of chicken.
- Bake at 350* until chicken is done (about 30-35 minutes).
- Sprinkle parsley over the top as you serve it.
- Great served over Sue’s Cashew Rice. Or just regular rice, pasta, or mashed potatoes.