This will be a staple in my household. I used 2 cans of cream of mushroom, I mixed 1 can with water and left the other can creamy for a thicker texture. I cooked the bacon (1 slice per breast) and crumbled it and put it in the mushroom soup, along with 2 tbsp of parmesan cheese. I seasoned my chicken with garlic pepper and cooked for 20 minutes before adding the mushroom soup. I cooked it for about 45 minutes, and it was fabulous! I served over rice with biscuits.
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