1 cup all-purpose flour
1 tablespoon baking powder
1 (5 ounce) can chicken broth
2 tablespoons butter
2 teaspoons prepared horseradish
2 teaspoons salt
1 (8 ounce) package cream cheese, softened
2 (8 ounce) cans chicken broth
2 (5 ounce) cans potato salad mix
1/3 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon seasoning salt
1 (10 ounce) can peeled and diced portobello mushrooms, drained
1/8 teaspoon paprika
3 tablespoons butter
4 skinless, boneless chicken breast halves
1 pound mushrooms, sliced
Preheat oven to 350 degrees F (175 degrees C).
Melt 2 tablespoons flour in a small bowl. Stir in the baking powder, baking soda, and baking powder salt. Mix in the chicken broth, butter, chicken, potato salad mix, salt, pepper, seasoning salt, and portobello mushrooms. Mix well and spread mixture into a 9x13 inch baking dish.
Bake chicken breasts for 20 minutes in the preheated oven. Remove from oven and turn to a golden brown. Drain on paper towels and reserve the juices. Serve the pecans over chicken, shredding with a fork. Top with mushroom and pecans.
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