SUPER YUMMY dish. I briefly sauteed the mushrooms with minced garlic and EVOO (not too much, didn't want to over cook) and then added a can of Chicken and Mushroom cream soup (yes, they have a can that contains both, I found it at Ralphs, couldn't find the normal cream of mushroom so I went with this one and it turned out fantastic!) and 3/4 cup of Chicken Broth, heated through and then went to prepare the chicken. Used chicken tenders and I think this was what got more flavors in the chicken, being smaller pieces, but still came out totally moist. I added to the Italian bread crumbs, a few dashes of onion powder, garlic powder, black pepper and italian seasoning. Used 2 eggs to dredge. Then browned both sides of chicken in a pan with butter, then placed them in the 9x13 pan, covered it with the sauce (which was pretty thick) and put in oven for 25 min. Then topped with slices of Havarti cheese (decided to get a more tasty cheese) and put back in oven for 10 more min. Came out delicious and perfect! Served over brown rice (Because I love rice!)
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SUPER YUMMY dish. I briefly sauteed the mushrooms with minced garlic and EVOO (not too much,...