Served over wild rice blend with oven roasted asparagus and sauteed mushrooms.
Lay the chicken breasts in a sprayed casserole and season with onion and garlic powders, s&p.Cut large breasts in half for easier serving.Combine the soup and sour cream.
Spread the mixture over the chicken.
Sprinkle the top with shredded Parmesanand bake @375 for 40-45 minutes.Toss fresh asparagus with a little olive oil in a small baking pan and sprinkle with salt&pepper. Add to the oven the last 15-20 minutes.Meanwhile saute the sliced mushrooms in butter and sprinkle with salt&pepper. To plate: serve with wild rice blend, chicken, sauce and top each servingwith mushrooms and asparagus spears ~~~~~~~~~~~~~~~~~
Baked Sour Cream Parmesan Chicken4 boneless chicken breasts Onion powder, about 1/2t Garlic powder, about 1/2t Salt & Pepper 1 can Cream of Chicken soup 1 C sour cream 1 C (4 oz) shredded Parmesan cheese 1 C (4 oz) mushrooms, sliced, seasoned and sauteed in butter 8-12 asparagus spears, oven roasted the last 20 minutes
Uncle Ben's Wild Rice Mix Cut chicken breasts in half if large and arrange in a greased 9x13 casserole. Sprinkle with seasonings. In a bowl, combine the soup and sour cream. Spread over the chicken,. Sprinkle with the cheese. Bake 375 for 40 minutes, until cheese is golden. Remove and garnish each serving with mushrooms and asparagus spears.4-6 servingsEnjoy!
Links: My Romantic Home,
Designs By Gollum, Common Ground,The Charm Of Home
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