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Creamy Cheesy Chicken Bake


My daughter has always joked, “Give my mother a can of cream of something soup, and she will make you a great dinner.”  It is true; I love to cook with cream soups.  Here is a recipe that I threw together one night, and my husband loves it.  It has become one of our go-to recipes. It is perfect with a side of rice or pasta.  We enjoy putting some of the extra sauce on top of rice/pasta.

4-6 boneless skinless chicken breasts or thighs
1 small onion, diced
½ bell pepper, diced
1 can of cream of chicken soup
1 can of cream of celery soup
1 (4 ounce) can sliced mushrooms, drained
1 cup of shredded cheese, divided into ¾ cup and ¼ cup portions (I have use lots of varieties, but our favorites are Fiesta Blend or Colby Jack for this dish)
1 teaspoon garlic powder, plus some for chicken
½ teaspoon pepper, plus some for chicken
½ teaspoon seasoned salt, plus some for chicken

Preheat oven to 350 degrees.  Lightly season both sides of chicken pieces with garlic powder, seasoned salt, and pepper.  Place chicken in a casserole dish that has been sprayed with cooking spray.  In a bowl, mix together onion, bell pepper, cream of chicken soup, cream of celery soup, mushrooms, 1 tsp of garlic powder, ½ teaspoon pepper, ½ teaspoon seasoned salt and ¾ cup of shredded cheese.  Spoon mixture on top of each piece of chicken.  Pour any remaining sauce around the pieces.  Bake, uncovered, for 40 minutes.  Remove from oven, check to make sure chicken is cooked through (170 degree/clear juices).  Sprinkle remaining ¼ cup of cheese on top and return to over until cheese is melted and lightly browned—about 5 minutes.



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