Ingredients
4 boneless cooked chicken breasts
1 can cream of chicken or cream of mushroom soup
8 oz. sour cream
1 can mushrooms
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Apple smoke flavor rub — pork chops, chicken thighs, salmon
Anise-flavored French herb — béarnaise, chicken, vinegar
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Apple smoke flavor rub — pork chops, chicken thighs, salmon
Anise-flavored French herb — béarnaise, chicken, vinegar
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Boil chicken breasts in water seasoned with onion salt for about 35 minutes. Place cooked chicken and mushrooms in baking dish and cover with soup and sour cream mixture. Just before baking, garnish with crushed corn flakes mixed with a little melted butter. Bake in 325° oven until hot, about 30 to 35 minutes. Easy "company" dish. It can be fixed the day before and refrigerated.