1 (6 ounce) can sliced jalapeno peppers, drained
1/4 cup butter
4 tablespoons butter
1 teaspoon lemon juice
1/2 teaspoon crushed black pepper
1 (8 ounce) package cream cheese
1 (10 ounce) can cream of mushroom soup
1 (8 ounce) package cream cheese, softened
1 cup milk
1/4 cup chopped onion
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine the peppers, butter, lemon juice, crushed pepper, cream cheese and cream cheese. Mix well and spread mixture on a cookie sheet.
Place mushrooms in a microwave-safe bowl. Microwave on medium to high speed for about 30 seconds, stirring occasionally. Pour mushroom mixture over chicken.
Bake in preheated oven for 10 to 12 minutes, until chicken juices run clear. Serve immediately.