Garlic Mushroom Chicken
an original Lisa Weidknecht recipe
affiliate link included
I first sprayed my 9"x13" casserole baking dish with olive oil spray. I poured one large can of cream of mushroom soup in the dish, filled the can halfway full of water and added it to the dish, then filled the can halfway full of milk and added it to the dish. Next, I added one tablespoon of minced garlic and stirred gently with a fork to mix them together well. I added one cup of whole wheat pasta to the dish and stirred them until they were well-coated. I cut two large boneless skinless chicken breasts (I bought mine at www.westphaliamarket.com) in half so there were four servings. I dipped each piece in the dish on both sides of the chicken so they were well-coated. Then I set the chicken pieces on top of the layer of pasta without pressing them down to the bottom of the dish. I halved about 20 mushrooms and arranged them around the four chicken pieces. I gently pressed the mushrooms down into the liquid so they were also coated. I added six little pats of butter around the chicken. I sprinkled Garlic Bread seasoning over everything in the dish. Then I covered it with aluminum foil and heated it in the pre-heated oven at 350 degrees F for one hour. It was fabulous!!