6 boneless chicken breasts
celery
onions
1 bag frozen pea pods
1 can cream of mushroom soup
1 can sliced mushrooms
1 can sliced water chestnuts
flour
salt, pepper
Place about 1 Cup of flour on plate, season with salt, pepper & any other seasoning you choose. I use lemon pepper. Lightly coat each chicken breast in flour mix. Brown chicken breasts, celery & onions in a small amount of oil. Once browned remove chicken breasts from pan & place in 9X13 baking dish. Add can of cream of mushroom soup to pan, this warms up the soup so that it is easily spreadable & picks up remaining drippings. Pour soup over chicken breasts. Bake @ 350 for about 30 minutes. Add water chestnuts & mushrooms, bake for 15 more minutes. Add pea pods & bake for an additional 15 minutes, or until they are tender.
1 comment:
Mom says that this recipe is called Chicken a la Vegetable, but I think it's called Chicken a la carte. I decided to let her win this one!!
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