Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 can of cream of mushroom soup
- 1/2 cup of chicken broth
- 1/2 cup of sour cream
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped onion
- 2 cloves of minced garlic
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the cream of mushroom soup, chicken broth, sour cream, Parmesan cheese, parsley, onion, garlic, salt, and pepper. Mix well.
3. Place the chicken breasts in a baking dish and pour the mushroom sauce over them.
4. Cover the baking dish with aluminum foil and bake for 30 minutes.
5. Remove the foil and bake for an additional 15-20 minutes or until the chicken is cooked through and the sauce is bubbly and golden brown.
6. Let the chicken rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 16g
Protein: 38g
Carbohydrates: 10g
Fiber: 1g
Sugar: 2g
Sodium: 800mg
Substitutions for ingredients:
- Instead of cream of mushroom soup, you can use cream of chicken soup or cream of celery soup.
- Instead of chicken broth, you can use vegetable broth or water.
- Instead of sour cream, you can use Greek yogurt or heavy cream.
- Instead of Parmesan cheese, you can use cheddar cheese or mozzarella cheese.
- Instead of fresh parsley, you can use dried parsley or other herbs like thyme or rosemary.
Variations:
- Add sliced mushrooms to the sauce for extra mushroom flavor.
- Use bone-in chicken thighs instead of chicken breasts.
- Add chopped bacon or ham to the sauce for a smoky flavor.
- Use different types of cheese like blue cheese or feta cheese.
- Add chopped spinach or kale to the sauce for extra nutrition.
Tips and tricks:
- Pound the chicken breasts to an even thickness for even cooking.
- Use a meat thermometer to check the internal temperature of the chicken. It should be 165°F.
- Let the chicken rest before slicing to keep the juices inside.
- Serve the chicken with extra sauce on top or on the side.
- Garnish the chicken with chopped parsley or chives.
Storage instructions:
Store the leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in the microwave or oven until heated through.
Presentation ideas:
Serve the chicken on a platter with the sauce on top and garnish with fresh herbs.
Garnishes:
Chopped parsley, chives, or scallions.
Pairings:
- Roasted vegetables like broccoli, carrots, or Brussels sprouts.
- Mashed potatoes or rice.
- Crusty bread or dinner rolls.
Suggested side dishes:
- Caesar salad or green salad.
- Garlic bread or breadsticks.
- Grilled or roasted corn on the cob.
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water.
- If the chicken is dry, reduce the cooking time or add more sauce on top.
Food safety advice:
- Always wash your hands and utensils before and after handling raw chicken.
- Cook the chicken to an internal temperature of 165°F to kill any harmful bacteria.
- Store the leftover chicken in the refrigerator within 2 hours of cooking.
Food history:
Cream of mushroom soup was invented in the 1930s by a chef named Dorcas Reilly who worked for the Campbell Soup Company. It became a popular ingredient in many recipes, including casseroles and sauces.
Flavor profiles:
Creamy, savory, umami, cheesy, herby.
Serving suggestions:
Serve the chicken with a side of roasted vegetables and mashed potatoes for a comforting and satisfying meal.
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