- 4 whole chicken breasts
- 2 3/4 C whipping cream
- 1/8 tsp crushed dried rosemary leaves
- 1 clove garlic, minced
- 2 (10 3/4 oz.) cans condensed cream of chicken soup
- 1/2 C sliced fresh mushrooms
- Hot cooked rice
- In skillet, brown chicken in butter.
- In small bowl, combine whipping cream, rosemary, garlic and soup; mix.
- Place browned chicken breasts in casserole; sprinkle with mushrooms. Pour soup mixture over mushrooms.
- Bake uncovered, about 45 minutes.
Share & Print
0 0 100 0