2 cups Dutch oven cooked chicken breasts
1 cup vegetable oil
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of mushroom soup
3 tablespoons brown sugar
2 teaspoons honey
1 tablespoon minced garlic
1 teaspoon paprika
1 teaspoon dried basil
1 teaspoon dried oregano
1 (8 ounce) can sliced mushrooms, drained
1 (8 ounce) can sliced mushrooms, drained
1 cup shredded mozzarella cheese
1 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
Prepare chicken by placing on a large baking sheet. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, turning once. Once cooked, remove from oven and spoon sauce over breasts. Cool completely; keep refrigerated.
Place chicken breasts on waxed paper and pinched open. In a medium saucepan heat oil in large skillet over medium heat. Stir chicken breasts into saucepan. Cover with foil and let chicken cook for 5 minutes. Remove chicken breasts and set aside.
Place the cream of chicken soup in separate medium saucepan. Stir often until heated through. Stir in brown sugar, honey, garlic, paprika, basil and oregano. Gradually pour chicken broth over chicken breasts. Sprinkle top with mozzarella cheese and salt. Spread sauce over chicken breasts.
Bake uncovered at 350 degrees F (175 degrees C) for 1 hour or until chicken is cooked through and juices run clear.