3 skinless, boneless chicken breast halves
1 (10 ounce) can condensed cream of chicken soup
1 (8 ounce) can chicken cream
1 cup sliced mushrooms
Place chicken in a shallow dish or bowl. Cover and marinate for 24 hours.
Remove breasts, skin on, and place in large plastic bag. You may discard marinade. Place plastic bag over an open flame or in refrigerator. Place marinated chicken in bag. Place lid on bag; seal and seal. Discard marinade. Place chicken in plastic bag over an open flame. Cover with plastic bag. Seal bag and seal container. Heat oven to 400 degrees F (200 degrees C).
Remove chicken breasts from marinade and place in oven for 30 minutes for medium to long cooking. Remove from oven and grill on medium high heat until crispy and juices run clear. Turn breasts frequently, turning once, to prevent discoloration.
I thought the recipe was okay, but not outrageous. The chicken was fairly dry, and we grilled it anyway. It could use a little salt and pepper. I also added garlic and 1 tablespoon of olive oil. Regardless of the ingredients, it boiled over within the first 15 minutes. I took the chicken out of the pan before it got too browned, and it still had a little bit of brown in it. Next time, I'd like to try broiling it first, and maybe using a little olive oil instead of butter. It would still cook completely in the butter, so you can't really go wrong with the recipe as is.
It's best to marinate chicken pieces for a long time (and then bake them) to get the flavor and moisture levels you need.
This was a HUGE hit! I had no idea that this could possibly be a thing! I followed the recipe exactly, and my oven is still going strong! I've made this at home for years, and it is a treat just to make and eat! My husband loved it, and we'll probably make it again. I didn't change a thing, and it was still incredibly good. Heading into the holidays, I thought, "Why mess with perfection?" Instead, why not make something perfect and then try to eat it later?" I took this at lunch, and it was devoured by dinner. It has never failed to please. I put it in a foil pouch, with a little cornflake inside, for added security, and it is always delicious. I serve it at every meal, and it is always cited as the first recommendation. I have recently been experimenting with using reduced fat cheese, and this was a perfect
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