Chicken that makes it's own gravy

Recipe courtesy of Jo Davison
Serves 6
6 boneless/skinless chicken breasts
Salt and Pepper
1/2 tsp Lemon Pepper
1/2 tsp Paprika
1 tbs Olive Oil
1/2 medium yellow onion, chopped
1 pkg Portobello mushrooms, sliced
1 clove garlic, minced
1 can cream of mushroom soup
1/2 cup evaporated milk
3 cups shredded sharp cheddar cheese
6 cups prepared rice
Heat oven to 350.  Season chicken with salt and pepper on both sides, place in a casserole dish.  Season tops of chicken with the lemon pepper and paprika.  Bake for 45 minutes or until juices run clear.  Heat a saucepan with the olive oil, add the onion and sauté for 4-5 minutes.  Add the mushrooms, season with salt and pepper, add garlic and cook until mushrooms are done. To the saucepan add the soup, milk and cheese and melt.  When chicken has cooked for 45 minutes remove from oven and add cheese sauce.  Let bake an additional 5 minutes.  When done serve over the rice and top with the cheese mixture.

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