Chicken Sorrento - cooking recipe

Ingredients
    3 Tbsp. flour
    1 tsp. salt
    1/8 tsp. pepper
    1 tsp. parsley flakes
    3 chicken breasts, split *
    1/4 c. shortening
    1 (4 oz.) can mushroom stems and pieces, drained
    1 can cream of celery soup (10 1/2 oz.)
    1 tsp. crushed oregano
    1 c. dairy sour cream
    4 oz. elbow macaroni, cooked and drained
    1 (10 oz.) pkg. frozen green peas, thawed
    paprika
Preparation
    Heat oven to 350\u00b0.
    Mix flour, salt, pepper and parsley flakes; coat chicken breasts with this mixture.
    Brown in hot shortening; remove from skillet.
    Add mushrooms to skillet; cook and stir about 5 minutes.
    Drain off excess fat.
    Stir in soup and oregano until smooth.
    Remove from heat; stir in sour cream.
    Place macaroni in an oblong baking dish, 11 1/2 x 7 1/2 x 1 1/2-inches.
    With a fork, lightly mix in peas and half the soup mixture.
    Arrange chicken breasts on top; pour remaining soup mixture over chicken.
    Sprinkle with paprika.
    Cover and bake for 40 minutes.
    Uncover and bake for 20 minutes longer.
    Makes 6 servings.

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