6 chicken breasts
1 c sliced green onion
1 tsp crushed rosemary
1 large clove garlic minced
2 T fresh parsley
½ lb fresh mushrooms
2 cans cream of mushroom soup
1 stick butter
1 lb carrots
½ c water
Coat chicken in flour seasoned with salt and pepper and brown in melted butter. Remove chicken and put in buttered 9x13 pan. Add mushrooms soup pan and add water and stir until smooth. Stir in seasonings. Cover chicken with veggies and cover with sauce. Cover with lid or foil and bake 325 for 2 hours. Serve over noodles.
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