Monday, July 18, 2011

Wisconsin Chicken

I made this for the first time and tried it and loved it.  I got the recipe from someone at work but then had to put my own spin on it... My family loved it :)

Basically this is chicken breast cooked with a cream of broccoli sauce.  I served seasoned rice cooked in chicken stock, but you could serve potatoes, or pasta with this as well.  As for the wine, I just used a couple of tablespoonfuls for flavor, but you could skip the wine and add a few more tablespoonfuls of chicken stock instead.  Also you could swap out the kind of soup in this recipe (use cream of mushroom or chicken).  Also the seasonings are up to you, as well as the cheese.  I used sliced munster but you can use colby jack, or cheddar use what you like..
Also, you can use less or more chicken breast and adjust the cooking time.  Enjoy

Wisconsin Chicken

1 1/2 lbs boneless, skinless chicken breast
1 can cream of broccoli soup
1/2 cup chicken stock
2 T. white wine
1/3 cup dry breadcrumbs
slices of munster cheese

seasonings of your choice ( I used garlic & onion powder, black pepper, celery seed, parsley flakes, and Mrs. Dash)

Heat oven to 350.  Place chicken in baking dish.  In bowl whisk together the soup, stock, wine and seasonings.  Pour over chicken cover dish with aluminum foil and bake for 15-20 minutes.  Remove foil and bake for 10 more minutes.  Sprinkle with bread crumbs and bake for an additional 10-15 minutes until chicken is done.  Place cheese slices over the top and put back into the oven for 1-2 minutes or until the cheese is melted.  Serve with rice, pasta or potatoes, spooning some of the sauce over top.  Enjoy

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