Chicken Mushroom Casserole Recipe
Ingredients
| Chicken -€“ 1 number, cut up | ||
| Butter | 1/4 Cup (16 tbs) | |
| Mushrooms | 8 Ounce, quartered | |
| Water chestnuts - 1 can (5-ounce) , sliced, drained | ||
| Cream of chicken soup | 1 Can (10oz) | |
| Parsley | 2 Tablespoon, chopped | |
| Or | ||
| Dried parsley | 1 Tablespoon | |
Directions
GETTING READY
1. Preheat the oven to 350° F.
2. Spray a 13x9-inch baking dish with nonstick cooking spray.
MAKING
3. Place chicken, skin-side down, in the baking dish and dab it with butter.
4. Bake at 350° F for about 20 minutes; turn once and bake for another 20 minutes.
5. Add mushrooms and water chestnuts to the chicken.
6. Stir the soup and gradually pour over chicken; sprinkle with parsley.
7. Bake for 20 minutes more or until chicken is cooked through.
SERVING
8. Serve the casserole in a large serving platter and garnish with chopped parsley.
9. Serve with garlic bread or dinner rolls.
1. Preheat the oven to 350° F.
2. Spray a 13x9-inch baking dish with nonstick cooking spray.
MAKING
3. Place chicken, skin-side down, in the baking dish and dab it with butter.
4. Bake at 350° F for about 20 minutes; turn once and bake for another 20 minutes.
5. Add mushrooms and water chestnuts to the chicken.
6. Stir the soup and gradually pour over chicken; sprinkle with parsley.
7. Bake for 20 minutes more or until chicken is cooked through.
SERVING
8. Serve the casserole in a large serving platter and garnish with chopped parsley.
9. Serve with garlic bread or dinner rolls.
Chef
