Saucy Chicken Casserole Recipe This recipe won the grand prize when I entered it in a local newspaper's recipe contest! The aroma of the cream sauce in this recipe makes it a mouth-watering favorite with my family. It's great for company, too, especially in winter. This recipe is: Contest Winning 6 Servings Prep: 15 min. Bake: 1 hour Ingredients 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 2 cups (16 ounces) sour cream 3/4 cup dry white wine or chicken broth 1/2 medium onion, chopped 1 cup sliced fresh mushrooms 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon poultry seasoning 1/4 teaspoon pepper 6 boneless skinless chicken breast halves Cooked noodles or rice Minced fresh parsley Directions In a 13-in. x 9-in. baking dish, combine the soups, sour cream, wine, onion, mushrooms and seasoning. Arrange chicken over top. Bake, uncovered, at 350° for 1 hour or until chicken juices run clear. Serve over noodles or rice. Garnish with parsley. Yield: 6 servings.
Nutrition Facts: 1 serving (1 cup) equals 397 calories, 21 g fat (12 g saturated fat), 122 mg cholesterol, 1,035 mg sodium, 12 g carbohydrate, 1 g fiber, 28 g protein. Saucy Chicken Casserole published in Country February/March 1991, p47 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
