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Chicken Breast Supreme Recipe

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This recipe for Chicken Breast Supreme, by , is from Sharleen's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sharleen Mosiondz


6 Chicken Breast halves, boneless & skinless
salt & pepper to taste
1 pinch Paprika
3 Tbsp Butter

1-10.5oz. can Condensed Cream of Mushroom Soup
⅓ cup Milk
2 Tbsp Onion, minced
1 cup Cheddar Cheese, shredded
2 Tbsp Worcestershire Sauce
cup Mushrooms, sliced
⅔ cup Sour Cream

Preheat oven to 350F. Grease a 2-quart casserole dish.
Sprinkle the chicken breasts with salt, pepper, and paprika. Melt butter in a large skillet and brown the chicken breasts well on both side, about 5 minutes per side. Lay the chicken breasts into the bottom of the prepared casserole dish.
In a saucepan over medium-low heat, mix together the mushroom soup, milk, onion, cheese, worcestershire sauce, and mushrooms. Allow the mixture to heat until the cheese melts, but do not boil. Stir to thoroughly combine; mix in the sour cream until smooth. Pour the sauce over the chicken breasts in the dish and cover with foil.
Beak in a preheated oven until the chicken is tender and the juice runs clear, about 45 minutes. Uncover, baste with the sauce, and bake 30 minutes more, basting occasionally.




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