*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This recipe calls for 6 boneless/skinless chicken breasts. The ones I had were ENORMOUS so I sliced 3 in half. They barely fit into the casserole dish (overlapping). I used olive oil to brown the chicken and used fresh mushrooms instead of canned but otherwise followed the recipe as written. My chicken was done in about an hour.
This was awesome. I was worried after adding the Worcestershire but I shouldn't have worried at all. The flavor was amazing. I doubled the recipe (including the sauce) but really didn't need to double the sauce itself. I didn't have two cans of cream of mushroom so I used chicken and mushroom and I was short sour cream but I added a little more cheese. Yum! Even my picky (and I mean extremely picky) husband ate two servings! Thank you for sharing.
This was really delicious...I can only imagine how good it would have been if I'd read the recipe correctly! lol I ended up missing the entire part about browning it first, then I missed the part about uncovering and cooking 30 minutes longer. So, for those who are shorter on time...just put the raw chicken into the dish, cover with the sauce (I used shredded cheddar/jack, btw), cover, and bake 45 minutes. Quick(er) and easy(er)!