1 cup buttery round crackers
3 tablespoons all-purpose flour
1 teaspoon salt
2 tablespoons baking powder
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried dill weed
1 (4 ounce) can sliced mushrooms, drained
1 cup sliced mushrooms
1/2 cup sliced mushrooms
1 cup chopped onion
1 cup chopped celery
Crack crackers with a spoon or pastry bag together to form a rope; set aside.
In a large bowl, cream together the butter, flour, salt, baking powder and oregano until smooth; set aside. Beat in basil, dill, mushrooms, mushrooms, onion and celery.
Saute chicken in a large skillet for 5 minutes on each side, or until golden brown. Transfer chicken to 10-inch baking dish. Spread the corn slices on top.
Bake uncovered in preheated oven for 10 minutes. Bake uncovered for 3 to 4 minutes, or until chicken is no longer pink.