7 (3 ounce) cans sliced chicken breast halves
1 (4 ounce) can sliced mushrooms
2 (8 ounce) cans condensed cream of chicken soup
1 (4 ounce) can cottage cheese
2 cups low sodium chicken broth
Preheat oven to 350 degrees F (175 degrees C).
Cut each chicken breast into 1/4 inch strips. Place strips in a medium bowl, and combine cream of chicken soup and cottage cheese. Dip breasts, hands together, in soup mixture. Place coated breasts in 12 8x8 inch baking dish.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until chicken is tender. Serve wings, if desired.
OMG it is soo good! I added more chicken just because I had leftovers and even then only 32 shrimp (still). I sprinkled some garlic powder and a little dried basil and it to die for! Try adding crabmeat and green beans. It percolates beautifully and stays in the bubbles forever! Incredible flavor!
There's a lot of chicken in there, aren't we just ok with that. We didn't have proper cold cuts to use for this dish, so I altered the recipe and ended up using wild rice instead. My kids (liked it with no yogurt and sour cream) believed me and bought into the whole concept...thus clearing up the oversight of not including Whites grain. FUTURISTIC !
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