Really easy-- I made it twice now, which is a big deal when my fiance asks for me to make a certain dish again. I mixed and matched some of the reviewer's ideas. Since it's the two of us, I only used 4 chicken breasts. I seasoned each side with black pepper, sea salt, & garlic powder. I dredged them in melted butter, then Italian breadcrumbs. Then I browned them in a pan with olive oil on the stovetop. I put the browned chicken (doesn't have to be completely cooked through, just browned on both sides for 2-3 minutes) into a glass, rectangular baking dish. Instead of heavy cream or half and half, I used 3 regular sized cans (10 oz?) of cream of mushroom soup to layer on top of the chicken (the third can is for the extra sauce to go on the pasta..). Then I topped the dish with mushrooms (can or fresh, depending on what we have), grated parmesan cheese, & extra Italian breadcrumbs. The dish went into the oven for 35 minutes (not too long since it was already browned). The chicken came out cooked thoroughly and very tender (can even cut with a fork!). They were served over wide eggless noodles (with extra parmesan cheese sprinkled on top of your plate if desired) and a bowl of salad. Very yummy, especially if you love mushrooms like we do! My fiance said there was something still missing. I think I'll follow that one review and add onions and peppers next time to give it an extra kick.
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