Family Chow Hall

Baked Parmesan Chicken

December 7th, 2005

Okay, honestly until today we called this “Gooey Chicken.” I never thought it sounded too appealling. I got the original version of this recipe from a book called “Once-a-month cooking,” but I’ve changed it so much it barely resembles that first recipe — the main difference is that it used to include broccoli, which I now serve on the side. Lately I’ve been trying to avoid the canned soups, but you really need it for this dish.

Baked Parmesan Chicken
serves 6
prep. time:20 minutes / cooking time: 30 minutes

4 boneless, skinless chicken breast halves
2 T. cooking oil
1 can cream of chicken soup
1/2 c. mayonnaise
1 c. mushrooms, either canned or fresh
salt and pepper
2/3 c. parmesan cheese, divided

First, fry the chicken breasts in oil until brown on both sides. Set it aside to cool. Let one of the youngins open that can of chicken soup, slop it in the bowl with the mayonnaise, mushrooms, salt, pepper, and about half of the cheese. Stir it all up and set it aside for a minute. Cut the chicken into bite-sized chunks and add it to the “goo.” Pour it all into a greased casserole dish and sprinkle with the remaining parmesan. (If you want to try it with the broccoli, boil a good portion and put it in the pan before the chicken mixture.) Good. Now bake at 375 for 30 minutes.

Cheddar cheese might work just as well, but I’ve never tried it. This is very good with any kind of rice and a green vegetable.

Tomorrow the weather’s turning cold, so we’ll make beef-barley stew. I can’t wait…

Entry Filed under: Casseroles, Recipes, Supper, chicken