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.