Recipe: Parmesan Chicken

I tried this recipe for two reasons: 1. I had all the ingredients. and 2. It seemed simple. 

It ended up being great! I served it with brown rice and fresh broccoli. Carson was really sad when the leftovers ran out. It's really not what you'd call healthy, but it tastes good and if you have a little bit and load up on green side dishes...

Creamy Parmesan Chicken

Ingredients:

1/4 cup breadcrumbs (mine were seasoned)

4 tbsp. Parmesan cheese

1/4 tsp oregano

dash of garlic powder 

dash of pepper

1 frying chicken (2.5-3 lb), cut into pieces 

(I had boneless, skinless chicken breasts which I cut into small pieces and it worked great.)

1/2 cup milk

1/4 cup sour cream

1 tsp. chopped chives

1 can cream of mushroom soup

little bit of paprika (your discretion) 

What to do:

1. Combine breadcrumbs, 2 tbsp. cheese, oregano, garlic powder and pepper in paper or plastic bag. 

2. Add chicken and shake to coat with crumbs (I had more chicken than breadcrumb combo so I kept adding more stuff.) 

3. Arrange in 2 quart baking dish. Bake at 425 degrees for 30- 40 minutes or until nearly done. 

4. Combine soup, milk, sour cream and chives; pour evenly over chicken (This will make it really soupy which may scare you but it's really okay! It will bake to a creamy texture). Sprinkle with rest of Parmesan cheese and the paprika. Bake 10-15 minutes more or until lightly browned. 

credit: The First Baptist Church of Bluffton cookbook

(a wedding gift)