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Chicken Encore |
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Serves: 4
Print this Recipe
1 onion medium chopped
1 tablespoon butter or margarine
1 cup mushrooms sliced
2 cups chicken cubed cooked
2 cups bread crumbs soft
1 cup peas partially thawed
2 eggs large, lightly beaten
1 teaspoon sage dried, crushed
1/8 teaspoon garlic salt
1/8 teaspoon black pepper
1 10 1/2-ounce can cream of chicken soup condensed
1/4 teaspoon parsley dried
1/8 teaspoon paprika
Preheat oven to 350°. Grease a 1 1/2 -quart baking dish.
In a 10-inch skillet over medium heat, saute onion in butter or margarine for 6 minutes or until golden. Add mushrooms and saute for 2 minutes.
In a large bowl, combine onion and mushrooms with chicken, bread crumbs, peas, eggs, sage, garlic salt and pepper, tossing lightly until mixed. Transfer to baking dish.
Cover loosely with foil and bake for 40 minutes. Remove foil. Spread soup on top and sprinkle with parsley and paprika. Bake, uncovered, 20 minutes longer or until lightly browned.
Chicken Encore comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!
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