Two-Day Chicken In Mushroom And Onion Sauce

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4-6 servings
(2)
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Ingredients (11)

  • 4 large boneless chicken breasts, sliced thickly
  • 1 can condensed mushroom soup
  • 1 packet onion soup mix
  • Three tablespoons sour cream
  • 10 large mushrooms, sliced thinly
  • Half tablespoon powdered garlic
  • 25 crackers (any mix is fine; Tip Diva likes Ritz and Triscuits)
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 1 tablespoon melted butter
  • PAM butter-flavored cooking spray

Why is it called Two-Day Chicken? Because it’s two dishes in one. The first night is a succulent chicken in a mushroom and onion sauce, while leftovers (if there are any) get chopped up and tossed with egg noodles and fresh vegetables. All in all, it’s a delicious meal and doesn’t take much preparation.

Instructions

  1. 1Set oven to 350 degrees.
  2. 2Mix the condensed mushroom soup, onion soup mix, sour cream, sliced mushrooms and powdered garlic in a large bowl. Make sure ingredients are well-blended.
  3. 3Spread half of the sauce mixture on the bottom of a 12×12 baking dish. Place chicken breasts on top of mixture, then spoon rest of the mixture over chicken.
  4. 4In a large Ziplock bag, mash together the crackers, butter, oregano and parsley until well-blended, yet still crunchy.
  5. 5Pour cracker mixture on top of the chicken dish and spray quickly with a light coating of PAM.
  6. 6Bake for half hour covered, then take cover off and bake for another half hour. Total cooking time is one hour.
  7. 7After you take the chicken out of the over, serve hot. The leftovers can be cut up and mixed with fresh vegetables and egg noodles the next day for a totally different dish.
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