Ingredients
2 1/2 to 3 lbs Boneless Skinless Chicken Breasts (I use 4 large breasts)
1 can Cream of Mushroom Soup (10 3/4 ounces, condensed ) *Or make Homemade Condensed Cream Of Mushroom Soup, using equivalent amount
1 can Cream of Chicken Soup (10 3/4 ounces, condensed) *Or make Homemade Condensed Cream of Chicken Soup, equivalent amount
1 Cup Sour Cream
8 oz can Mushrooms drained (stems and pieces - or use fresh) *optional
1/2 Cup Water
1/2 teaspoon Onion Powder
1 teaspoon Chives (chopped)
Few dashes of Paprika
Salt and Pepper to taste
Directions
Preheat oven to 350 degrees F. Grease (non-stick cooking spray) a 9x13 baking dish or similar size.
Place chicken breast in baking dish in a single layer - lightly salt and pepper.
In a medium-sized bowl, mix soups, sour cream, onion powder, mushrooms, chives, and water. Next, evenly pour over top of chicken and lightly sprinkle with paprika.
Bake on the middle rack, uncovered, for approximately 1 hour, until chicken breast is cooked thoroughly and internal temperature reaches *165 degrees f. Cooking time will vary depending on the size of the breasts. The best way to make sure the chicken is ready is to check the internal temperature.
*This is an old recipe - Today's safety guidelines have chicken breasts safe at 165 degrees F.
When ready, serve with your favorite veggie, like broccoli or green beans, and a side of rice or noodles. Be sure to top your rice or noodles with the creamy sauce. Enjoy!
Add additional chives on top after baking - so good!