Cheesy Chicken
Description
This chicken meal is going to be a family favorite. The chicken is tender and the sauce is rich, flavorful, creamy and cheesy. Serve it with rice or pasta and a side salad, if desired.
Ingredients
4 large chicken breasts, boneless and skinless
1 1/2 c. milk (whole, evaporated, skim, 1% or 2%)
10.5 oz. can cream of mushroom soup (regular or fat-free)
1 1/2 c. Velveeta cheese, grated (grates easier when really cold)*
3 T. vegetable oil, NOT olive oil (or melted butter)
1/4 t. salt, or to taste
1/2 t. pepper, or to taste
1/2 - 3/4 c. all-purpose flour
cooked rice or pasta, for serving
Directions
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Preheat oven to 325 degrees. Spray a 9x13 inch baking dish with cooking spray.
Butterfly and flatten chicken breasts to a uniform thickness; drizzle vegetable oil over both sides; season with salt and pepper on both sides. Dredge and coat chicken in flour on both sides; place chicken in prepared dish.
Bake for 30 minutes.
Meanwhile, in a large bowl, whisk together milk and cream of mushroom soup; add grated cheese; whisk to combine.
Turn chicken over; pour cheese mixture over chicken; return to oven; bake 15 - 20 minutes. Remove from oven; cool 5 - 10 minutes before serving.
Serve over cooked rice or your favorite pasta, if desired.
6 servings.
*You can use Velveeta Shreds, a bag of grated Velveeta near other bagged cheese in some grocery stores.
**Optional: Add a 4 oz. can of drained mushrooms for even more mushroom goodness.