Sunday, July 27, 2008

Saucy Chicken Casserole

I made this for the first time last night and the family loved it.  Great flavor. Next time I'm going to try reduced fat soup and milk for the sauce and see if I can cut some calories. The sauce makes a great gravy:  serve with rice or biscuits.
  • 4 boneless, skinless chicken breasts
  • 1/4 cup butter
  • 1/2 cup flour
  • 1/2 large vidalia onion, chopped
  • 1 can green peas
  • 1 can cream of mushroom soup
  • 2/3 cup evaporated milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
Heat oven to 425 degrees. Melt butter in casserole dish.  Dredge chicken pieces in flour. Bake chicken uncovered 20 minutes, then turn pieces and bake for 15 minutes more.  Remove from oven, reduce heat to 350.  Top chicken with chopped onions and peas.  Combine soup, milk, salt and pepper, pour over chicken.  Cover and return for oven for 20 minutes or until hot and bubbly. 

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