1 pound skinless, boneless chicken breast halves
1 cup sour cream
1/2 cup French onion soup mix
1/2 pound fresh mushrooms, sliced
1 cup shiitake mushrooms, sliced
1 cup kikuri (garlic salt)
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can sliced mushrooms
2 eggs
1 (10 ounce) can sliced mushrooms
1 1/2 cups mayonnaise
2 tablespoons curry powder
Place chicken in a large pot of water to cover. Cook on high heat until, easily, turning over now and again, about 1 minute. Reduce heat to low; cover and simmer, covered, for 10 minutes.
Remove chicken from pot and place on a foil serving dish. Arrange mushrooms, mushrooms, mushrooms and mayonnaise on bottom of bowl. Pour chicken broth and mayonnaise over mushroom mixture. Sprinkle with curry powder. Pour over chicken and mushrooms. Cover, reduce heat to medium and simmer for 5 minutes. Serve hot.
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