Chicken Sorrento

13 ingredients
14 steps

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

Directions

  1. 1
    Heat oven to 350°.
  2. 2
    Mix flour, salt, pepper and parsley flakes; coat chicken breasts with this mixture.
  3. 3
    Brown in hot shortening; remove from skillet.
  4. 4
    Add mushrooms to skillet; cook and stir about 5 minutes.
  5. 5
    Drain off excess fat.
  6. 6
    Stir in soup and oregano until smooth.
  7. 7
    Remove from heat; stir in sour cream.
  8. 8
    Place macaroni in an oblong baking dish, 11 1/2 x 7 1/2 x 1 1/2-inches.
  9. 9
    With a fork, lightly mix in peas and half the soup mixture.
  10. 10
    Arrange chicken breasts on top; pour remaining soup mixture over chicken.
  11. 11
    Sprinkle with paprika.
  12. 12
    Cover and bake for 40 minutes.
  13. 13
    Uncover and bake for 20 minutes longer.
  14. 14
    Makes 6 servings.

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