Post by wilderness on Mar 13, 2022 10:55:43 GMT -5
Parmesan Mushroom Chicken-Birdy
4 servings
1/4 cup fine bread crumbs
4 tablespoons grated parmesan
1/4 tsp. oregano or Italian seasoning
Generous dash garlic powder
Generous dash pepper
2 lbs. chicken (skin removed)—I used 2 large bone-in chicken thighs for half the recipe but didn’t change anything else.
1 can cream of mushroom soup (Campbell’s Healthy Request if you are controlling salt)
1/2 cup milk
Paprika
Heat oven to 400F.
Combine crumbs, 2 tbsp. cheese, oregano, garlic powder and pepper. Since I cut the amount of chicken, I saved half the crumbs for another time.
Roll chicken in the mixture. Arrange in a shallow baking dish sprayed with cooking spray. I put the chicken on the side down where the skin had been. That will be the top when it is turned. Any leftover crumbs can be spread on the thighs at this point.
Bake for 20 min. Turn chicken—bake 20 min. more.
Meanwhile, blend soup and milk. Take chicken out of the oven and pour sauce over chicken. Sprinkle with paprika and remaining cheese. I used extra cheese—it gives a nice crust.
Bake 15-20 min. more or until chicken is browned. After removing chicken from pan, stir the sauce well to scrape up any browned bits on the bottom.
I like to have plenty of sauce to serve over rice on the side, so I keep the ingredients the same when cutting this in half for myself. I would not recommend boneless chicken or breasts—you would have to cut the baking time or they would dry out.
Don’t use a deep baking dish—you want the chicken to brown and the sauce to reduce a little. I have added extra milk in the past when making the full recipe.
I ended up using double the Parmesan on top at the final bake—it gives a nice crust on top. I like the tang of Romano cheese so I think I’ll use it half-and-half with Parmesan the next time. I did not add any salt this last time because I was using regular soup instead of the lower salt and it was just right for me. The cheese is very salty.
4 servings
1/4 cup fine bread crumbs
4 tablespoons grated parmesan
1/4 tsp. oregano or Italian seasoning
Generous dash garlic powder
Generous dash pepper
2 lbs. chicken (skin removed)—I used 2 large bone-in chicken thighs for half the recipe but didn’t change anything else.
1 can cream of mushroom soup (Campbell’s Healthy Request if you are controlling salt)
1/2 cup milk
Paprika
Heat oven to 400F.
Combine crumbs, 2 tbsp. cheese, oregano, garlic powder and pepper. Since I cut the amount of chicken, I saved half the crumbs for another time.
Roll chicken in the mixture. Arrange in a shallow baking dish sprayed with cooking spray. I put the chicken on the side down where the skin had been. That will be the top when it is turned. Any leftover crumbs can be spread on the thighs at this point.
Bake for 20 min. Turn chicken—bake 20 min. more.
Meanwhile, blend soup and milk. Take chicken out of the oven and pour sauce over chicken. Sprinkle with paprika and remaining cheese. I used extra cheese—it gives a nice crust.
Bake 15-20 min. more or until chicken is browned. After removing chicken from pan, stir the sauce well to scrape up any browned bits on the bottom.
Serve with rice, noodles, or mashed potatoes on the side for the sauce.
NOTES:
I like to have plenty of sauce to serve over rice on the side, so I keep the ingredients the same when cutting this in half for myself. I would not recommend boneless chicken or breasts—you would have to cut the baking time or they would dry out.
Don’t use a deep baking dish—you want the chicken to brown and the sauce to reduce a little. I have added extra milk in the past when making the full recipe.
I ended up using double the Parmesan on top at the final bake—it gives a nice crust on top. I like the tang of Romano cheese so I think I’ll use it half-and-half with Parmesan the next time. I did not add any salt this last time because I was using regular soup instead of the lower salt and it was just right for me. The cheese is very salty.
