Friday, January 29, 2016

Jill's EZ Chicken Mushroom Bake

We wanted to dedicate this to a wonderful lady Jill Rubin Aul. Jill is president of the Saint Charles PFLAG and spearheaded the First Saint Charles Pride Celebration last year. Of course in all of her free time, she travels, serves on several boards and is constantly active in the community. Therefor, I'm naming this quick easy to fix meal in her honor. That is if she ever slows down enough to read this blog. LOL!

Jill, we love you keep up the great work!

6 chicken thighs (boneless – skinless) each cut in two.
sea salt and pepper, to taste
2 Tbs. butter
2 Tbs oil
8 oz. Fresh mushrooms with stems removed
1 10.5 oz can cream of chicken soup
½ tsp. Herb des Province
½ C. non fat half & half
¼ C. grated Parmesan
1 Tbs. Yellow mustard

Preheat oven to 375 degrees.
Spray a 9 x 13 baking dish.

In a saucepan place the broccoli florets with enough water to cover.
Bring to a boil for 3 minutes, then drain and rinse with cold water.

Cut each thigh in half. If they are large, cut into thirds.
In a large skillet oven melt 2 Tbs. butter over medium high heat and add 2 Tbs oil.
Sear the chicken on both sides for 3 minutes. Set aside.

Cook the mushrooms, stirring occasionally, for 5 to 6 minutes, or until tender and browned.

In a large bowl mix the condensed soup with half & half, mustard, and the herbs. Stir in the ½ cup of cheese.
Season with salt and pepper to taste.

Place the chicken pieces, broccoli and mushrooms into the baking dish.
Pour the soup mixture over.
Place in the oven and roast for 25 to 30 minutes, or until completely cooked through and reaching a temperature of 175 degrees internally.

Serve immediately.

What a great simple dish to put together when you are pressed for time. It tastes like the best comfort food you could have been cooking for hours, but not with this recipe.

For our music:

So full of joy to be serving my Master

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by

 Dan White


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