STEPH'S YUMMY CHICKEN STUFF
2 pounds boneless chicken breasts
Salt and pepper, to taste
3 4-ounce cans mushrooms, drained
1/3 cup sour cream
1/3 cup mayonnaise
1/2 packet ranch dressing mix, 1/2 ounce or a scant 2 tablespoons
2 tablespoons heavy cream
1/4 cup parmesan cheese, 1 ounce

Place the chicken pieces in a single layer in a 9x13" baking dish; season lightly with salt and pepper on both sides. Cover with the mushrooms. Blend the sour cream, mayonnaise, ranch dressing mix and cream; spread over the mushrooms. Sprinkle the parmesan cheese over everything. Bake at 375 45-60 minutes or until the top is brown and crusty and the chicken is done. I baked mine 45 minutes and the chicken was a little over done and dry. I suggest checking it after 30-35 minutes.

Makes 6 servings
Do not freeze

Per 1/6 Recipe: 334 Calories; 17g Fat; 38g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

This recipe has been floating around the internet for so long that I just had to try it and see what all the hoopla was about. I have to say that this is very quick and easy to throw together and would be a great family dish for someone who's in a hurry to get dinner made and isn't all that concerned about the flavor. Not that it tastes bad, it's just not all that special.

One step that I added to the instructions, after making this, is to season the chicken before adding the toppings. There was no mention of any seasoning in the original recipe and, although there is a lot of salt in the toppings, the underside of the meat was a bit bland. As noted above, I think the baking time is a bit too long unless you're using very large, thick chicken breasts. I used 2 small breasts and 2 large ones cut into two pieces each to make 6 servings. The topping was just enough to cover the 6 small pieces of chicken, but 45 minutes overcooked them a bit.

I forgot to add that my husband really liked this dish, even when I heated up the leftovers for him the next day.


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