"Steph’s Yummy Chicken Stuff”
2 pounds of boneless
skinless chicken breast (I usually use those bagged frozen ones, and use enough
to fill the pan)
1/3 C sour cream
1/3 C Mayo
1/2 packet of dry hidden valley dressing mix
1-2 T heavy cream (optional)
3-4 cans of sliced mushrooms, or fresh
1/4 C (or more) grated parmesan cheese (I actually use the parm/romano blend - but you want grated, not shredded)
Place thawed (a little
frozen yet still works) chicken breasts in a single layer in a baking dish.
Spread mushrooms over chicken, trying to keep them on the chicken. Mix together
sour cream, mayo, HV mix, and cream until blended. Place large dollups of the
mixture on each breast, then spread it out so that it covers all meat and
mushrooms. Sprinkle grated cheese on top until covered (the more cheese, the
more "crusty" it gets). Bake at 375 until top is starting to get
orange-brown and crusty - about 45-60 minutes. (over)
Using a metal spatula,
serve onto a plate, trying to keep the yummy stuff on top of each breast intact.
The chicken will be very juicy and the stuff on top is very yummy, hence our
name for it!
Things not to do:
I once tried to make this into a casserole by dicing up the chicken first. I ended up with tough little pieces of chicken that were not very juicy.
The shredded (fancy) parmesan cheese, instead of the grated, turns to little hard shards when browned that stab you as you try to eat it, or if not as browned, are still too "crunchy".