"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cheesy Chicken Recipe

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This recipe for Cheesy Chicken, by , is from A Taste of Blackhawk Country, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tammi Barreras
Added: Wednesday, September 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken breast (skinless, boneless)
1 c. Italian style bread crumbs
Ground pepper to taste
1 - 14 oz. can of chicken broth
1 - 8 oz bag of Mexican blend shredded cheese
1 jar of sliced mushrooms (really optional)
Vegetable or olive oil

Directions:
Directions:
Slice chicken breast into strips. Batter in Italian style bread crumbs and pan fry in oil. Drain.
Place cooked chicken in a casserole dish. Cover with mushrooms, then sprinkle cheese on top. Add chicken broth until the chicken is more than 1/2 covered. (May need 2nd can of broth.) Bake on 350 for ~40 minutes or until most of the broth has been absorbed by the chicken.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Kid friendly dish. If you leave some extra broth in the dish, the cheesy broth makes a great topping to mashed potatoes.

 

 

 

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