Baked Sour Cream Parmesan Chicken

soup-er easy, soup-er yummy chicken

Served over wild rice blend with oven roasted 

asparagus and sauteed mushrooms.

 Lay the chicken breasts in a sprayed casserole and 

season with onion and garlic powders, s&p.

Cut large breasts in half for easier serving.

Combine the soup and sour cream.

 Spread the mixture over the chicken.

Sprinkle the top with shredded Parmesan

and bake @375 for 40-45 minutes.

Toss fresh asparagus with a little olive oil

 in a small baking pan and sprinkle with salt&pepper. 

Add to the oven the last 15-20 minutes.

Meanwhile saute the sliced mushrooms in butter 

and sprinkle with salt&pepper. 

To plate: serve with wild rice blend, chicken, 

sauce and top each serving

with mushrooms and asparagus spears 

~~~~~~~~~~~~~~~~~

Baked Sour Cream Parmesan Chicken

4 boneless chicken breasts

   Onion powder, about 1/2t

   Garlic powder, about 1/2t

   Salt & Pepper

   1 can Cream of Chicken soup

   1 C sour cream

 1 C (4 oz) shredded Parmesan cheese

  1 C (4 oz) mushrooms, sliced, 

          seasoned and sauteed in butter

 8-12 asparagus spears, oven roasted

          the last 20 minutes
Uncle Ben's Wild Rice Mix                                         

 Cut chicken breasts in half if large and arrange in

 a greased 9x13 casserole. Sprinkle with seasonings.

 In a bowl, combine the soup and sour cream. 

Spread over the chicken,. Sprinkle with the cheese.

 Bake 375 for 40 minutes, until cheese is golden.

 Remove and garnish each serving with 

mushrooms and asparagus spears.

4-6 servings

Enjoy!

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