Chicken Breasts Supreme

Submitted by Debe6496

• Ready In: 1hr 35mins
• Ingredients: 12
• Serves: 4-6

ingredients

• 3 chicken breasts, halved and skinned
• salt and pepper
• paprika
• 3 tablespoons butter
• 1 can cream of mushroom soup
• 1 (4 ounce) can mushrooms, drained
• 1⁄3 cup milk
• 1⁄2 cup cheddar cheese, grated
• 1 tablespoon onion, diced
• 1 tablespoon Worcestershire sauce
• 2⁄3 cup sour cream
• rice

directions

1. Season the chicken with the salt and pepper, and paprika.
2. In large skillet melt the butter and brown the chicken.
3. Place chicken in baking dish.
4. In a saucepan combine the mushroom soup, mushrooms, milk, cheese,onion, and Worcestershire sauce.
5. Cook over low heat until the cheese melts.
6. Remove from the heat and stir in the sour cream, blending well.
7. Pour over the chicken and cover tightly with foil.
8. Bake in a 350 dregee oven for 45 minutes.
9. Uncover and bake 30 minutes more, basting occasionally with the sauce.
10. Serve with rice, using the sauce as a gravy.

Reviews

[winterice]

This was great and tasty. Even my brother that doesn't like gravy cleaned the sauce up.

 

[ThatJodiGirl]

This is AWESOME! I highly recommend this recipe to anyone who has kids, they gobbled it up!

 

[CrysDanMom]

Very, very good! You'll want to eat the sauce with a spoon! I, too, found the cooking time to be too long and shortened it to 30 mins covered and 15 mins uncovered. My picky 3 year old even loved it! We will be having this again. Thanks for posting it!

 

[Gigi from SC]

This was very good. My husband proclaimed it the "best chicken dish yet". Which is high praise from the man who isn't wild about chicken. I used cream of mushroom with roasted garlic because that's what I picked up at the store by mistake. Also, I was in a hurry so I didn't dice any onions, I just threw in about 1/2 cup of frozen pepper stir-fry (red, yellow, and green peppers with onions and mushrooms) with the chicken while it was browning. After I removed the chicken from the skillet, I hated to leave all those browned bits on the bottom, so I deglazed the pan with about 1/4 cup of white wine and poured that on top of the chicken in the baking dish. I also added a few dashes of hot sauce to the soup mixture just because. Like the other reviewers, I cut the total cook time to 30 minutes, 20 covered, 10 uncovered and it was plenty. Thank you for sharing this recipe which I'm sure I'll be making again.

 

[Bachelor Dennis]

I couldn't brown the chicken without garlic, but other than that I stuck with the recipe. I took the suggestions that the cooking time was not near as long as suggested (I cut the covered time to 25 min. and uncovered to 10) and it turned out perfectly. Use brown rice for more texture, taste and food value. A great easy fix recipe.