I was thinking back to my youth and, more to the point, the cream of chicken soup my mother used for chicken and rice dinner. I know, I know. But, I figured there was a tasty base to create something sort of retro and really tasty. So this week my recipe is my Best Chicken Mushroom Sandwich.
recipe serves 4.
1 and 1/2 pounds boneless, skinless, chicken breast.
10 and 1/2 oz can cream of mushroom and garlic soup.
8 oz fat free milk.
Thin sandwich buns.
8 mushrooms – washed and sliced.
red onion – slices.
1 Tbsp Balsamic vinegar.
1 Tbsp dijon mustard.
Add cream of mushroom garlic soup to pot, add fat free milk and heat on low. Stir to mix.
Rinse chicken and dab dry with paper towel, and then season with lemon pepper.
Add Tbsp. of canola oil to fry pan, heat to medium, and then add chicken breasts. Cook 5 minutes each side to brown.
Heat oven to 350 degrees.
To a large oven casserole dish add the soup. Place chicken breast in soup and spoon soup over top of chicken breast to coat.
Bake the chicken mixture for 30 minutes. At the halfway point, turn chicken breasts over and coat with soup.
Rinse and thinly slice mushrooms.
To mixing bowl add balsamic vinegar and dijon mustard. Stir to mix. Add sliced mushrooms and stir to coat. Cover with foil and place in refrigerator.
When chicken breasts are properly cooked, remove casserole from oven.
Toast the thin bread sandwich buns.
Make sure chicken breasts are well coated with creamy soup and then slice chicken breasts.
Place a lettuce leaf on the bottom buns. Add slices of chicken. Add red onion slices. Add mushrooms.
Enjoy a great sandwich!
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Good Eating and Table Talk,