Mushroom Soup Chicken Breast Recipe

My all time favorite chicken breast recipe came as an accident. I love to experiment in my kitchen with different food combinations to see what I can create. Some are better than others, just ask my husband, vanilla in French toast is ok, vanilla in the scrambled eggs not so much, I still here about that mistake.

My chicken breast recipe starts with two or three chicken breasts, a can of cream of mushroom soup, a can of mushrooms (drained), Instant rice, and cheese. You will also need a small amount of milk; a couple teaspoons of oil, garlic powder, onion powder a skillet, saucepan, and baking dish.

I start by cutting the chicken up into inch size pieces and placing it in the skillet with the oil and frying it until it turns white or slightly brown. While the chicken cooks, cook the rice according to package directions for 6-8 servings. When rice is finished add the mushrooms and mushroom soup, garlic and onion powder to taste, and heat to boiling. Add just enough milk to thin mixture to a slightly soupy consistency. Place half of the rice mixture into the baking dish, layer with the chicken then the cheese and the rest of the rice mixture on top. Place dish in oven at 350 degrees until hot and bubbly.

Green beans and a salad make a wonderful addition to this easy fix meal. You can also fix it ahead of time and just heat it in the oven when you are ready for dinner