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Reviews Date of last review
Sun April 17, 2011
Recommended By Average Price Average Rating
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Description:
Ingredients: 2 pounds boneless
skinless chicken breast
usually use those bagged
frozen ones -- and use
enough to fill the pan)
1/3 cup sour cream
1/3 cup mayonnaise
1/2 packet dry Hidden Valley
dressing mix
1 tablespoon heavy cream
-- optional (1 to 2)
3 cans sliced mushrooms
-- or fresh (3 to 4)
1/4 cup grated parmesan
cheese -- (or more)
(I like the grated
parm/romano blend - but
you want grated not
shredded)
How To Prepare: Place thawed (a little frozen
yet still works) chicken
breasts in a single layer
baking dish. Spread
mushrooms over the
chicken, trying to keep them
on the chicken. Mix together
sour cream, mayo, HV mix,
and cream until blended.
Place large dollups of the
mixture on each breast,
then spread it out so that it
covers all meat and
mushrooms. Sprinkle
grated cheese on top until
covered (the more cheese,
the more "crusty" it gets).
Bake at 375 until top is
starting to get
orange-brown and crusty -
about 45-60 minutes.


Using a metal spatula,
serve onto a plate, trying to
keep the yummy stuff on top
of each breast intact. The
chicken will be very juicy
and the stuff on top is very
yummy, hence our name for
it!


Things not to do:
I once tried to make this into
a casserole by dicing up the
chicken first. I ended up
with tough little pieces of
chicken that were not very
juicy. The shredded (fancy)
parmesan cheese, instead
of the grated, turns to little
hard shards when browned
that stab you as you try to
eat it, or if not as browned,
are still too "crunchy".
Number of Servings: 10
Carbs per serving - include all nutritional information if known: 4g total
Effort (Easy, Average, Difficult): Easy
 


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