| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
12 |
Servings |
INGREDIENTS
| 6 |
|
Whole chicken breasts; split in half & boned |
| 12 |
sl |
Onion; 1/8 inch thick |
| 1 |
cn |
Undiluted mushroom soup |
| 1/2 |
c |
Grated cheddar cheese |
|
|
Accent |
|
|
Salt & pepper |
|
|
Fresh mushrooms; optional |
INSTRUCTIONS
Line buttered baking dish with onion slices. Lay chicken breasts on top of
each. Sprinkle with Accent, a LITTLE salt & pepper. (The soup will be
salty, don't use too much). Mix soup & cheese & spread on top of each
chicken breast. If desired, fresh mushrooms may be added to soup mixture.
Bake 1 hour at 350. Serve with rice.
MRS C.J. (MARY ANN) LE VAN
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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