Sunday, February 19, 2012

NRW 7-Baked Mushroom Chicken

New Recipe Week 7: Baked Mushroom Chicken

I sign up to receive daily recipes from and every now and then there's a winner. I like that these recipes come from everyday people as opposed to test kitchens and chefs that have endless time and supplies at their disposal. Most of the ingredients are from everyday pantries and are on the easy side to make, only problem is most of the recipes are duds, but I think this Baked Mushroom Chicken is a keeper for sure.

Another plus is that allows you to adjust the recipe per servings! So I followed the recipe for 1 serving cuz I only wanted to cook 2 thighs. Of course I made a couple of adjustments, here it is:

2 Chicken Thighs
1/2 Can Cream of Chicken & Mushroom Soup
1/3 C. Heavy Cream
1/4 Tsp Ea: Dried Parsley, Onion Powder, Salt & Pepper
1/3 C. Bread Crumbs
1/2 Tsp Italian Seasoning
1/2 Tbls Butter (Melted)

-Preheat oven to 350. 
-In a medium bowl combine the Soup, Cream, Parsley, Onion Powder, Salt & Pepper. Mix well then divide mix by leaving half in a bowl and pouring half in a small saucepan. 
-Place Bread Crumbs in a shallow dish and mix in Italian Seasoning; dip Chicken Thighs in soup mixture in the bowl, then in crumbs, and place coated pieces in a lightly greased baking dish. 
-Drizzle with Melted Butter and bake at 350 for 50 minutes, or until chicken is done.
-Meanwhile, heat remaining soup mixture in a small saucepan over low heat until heated through. Pour sauce over chicken & serve. 

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