Golden Mushroom Baked Chicken Recipes

Steps:

• Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
• While the sauce simmers, heat the remaining 2 tablespoons oil in a large skillet over medium high heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Transfer the mushrooms to a large bowl.
• Cook the shells in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the mixing bowl along with the mushrooms.
• Add the tomato sauce, rotisserie chicken, the mozzarella and half of the parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the fontina cheese and the remaining Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.

Steps:

• Arrange chicken in a 13x9-in. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 15 minutes., Meanwhile, in a large nonstick skillet, saute mushrooms in butter for 5 minutes. Add the sherry or broth, green onions, garlic, salt and pepper. Bring to a boil. Pour over chicken. , Bake until a thermometer reads 165°, 10-15 minutes longer. Top with cheese. Bake for 3-5 minutes or until cheese is melted.

Steps:

• Flatten each chicken breast half to 1/4-in. thickness. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess. , In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken., Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.

Steps:

• Place chicken in 9 X 13 inch baking dish. Add mushrooms around chicken. Sprinkle with salt and pepper.
• Pour soup over chicken and mushrooms. Add the water. Stir gently to combine.
• Cover with foil and bake for 50 minutes at 350 degrees. The sauce should be bubbling. Remove from oven and sprinkle desired amount of fried onions over the top of chicken.
• Bake uncovered for 10 to 15 minutes or until fried onions are golden brown.
• Serve with noodles.

Steps:

• Preheat oven to 350° Fahrenheit.
• Grease 8x9 casserole dish (I spray mine w/Pam cooking spray).
• Finely chop onion and spread on bottom of casserole dish.
• Pour rice over onion.
• Mix golden mushroom soup with 1/2 can of water (it will be lumpy).
• Pour most of the soup mixture over the rice and onions but save some soup mixture for later.
• Season chicken with pepper.
• Place chicken over rice and pour the rest of the soup mixture on top.
• Cover with foil and bake for approximately 1 hour and 10 minutes or until chicken is done.
• You may need to stir the rice while cooking to make sure the soup mixture is distributed evenly.