Ingredients
- 3 Large Hannaford Boneless Skinless Chicken Breasts
- 1 can Hannaford Cream of Mushroom Soup (10¾ ounces, condensed )
- 1 can Hannaford Cream of Chicken Soup (10¾ ounces, condensed)
- 1 Cup Sour Cream
- 8 oz. can Hannaford Mushrooms, drained
- ½ teaspoon Onion Powder
- ½ teaspoon Italian Seasoning
- ½ teaspoon Smoked Paprika
- Salt and Pepper to taste
- 1 Package Hannaford Wide Egg Noodles (cook according to package directions)
Recipe Description
Creamy Chicken and Mushroom Bake packs plenty of taste despite the simple pantry (and inexpensive) ingredients. This is good old American comfort food at its finest. Nothing could be easier than this Creamy and Chicken Mushroom Bake. You won’t hear any complaining about the chicken being dry with this easy and flavorful bake. The chicken is moist and juicy and there is an excellent gravy to go over rice, potatoes or egg noodles. Dinner can be on the table in an hour!
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