5 minutes to prep, then just wait for the timer!
Easy, cheesy, and always delicious.
- 4 raw boneless skinless chicken breasts
- 1 can condensed cream of chicken soup
- 1 package sliced portabella mushroom caps
- garlic powder
- onion powder
- chili powder
- salt
- pepper
- 2 cups shredded sharp cheddar cheese
Wash and pat dry the chicken breasts and mushrooms. Preheat oven to 425°F. Place chicken in a glass baking dish greased very lightly. Sprinkle the garlic powder, onion powder, chili powder, salt, and pepper over the chicken. With the spices I typically use about ½ tsp. of each, however, add more or less to satisfy your taste. Spread the soup over the chicken, and place the mushrooms on top. Cover with aluminum foil and bake for 25 minutes. Remove aluminum foil and top the dish with the cheese. Place back in oven uncovered for 15 to 20 minutes or until the chicken has reached 160°F and the cheese is bubbling and starting to brown.
Serves 4
Prep Time 5 Minutes
Cook Time 40 Minutes