Triple Onion Chicken

12 ingredients
6 steps

Ingredients

  • 2 bacon, slices
  • 2 cups sliced white mushrooms
  • 3 leeks, well rinsed, trimmed, and cut in julienne strips (white part only)
  • 1 medium yellow onion, chopped
  • 1/2 cup light sour cream
  • 1/2 cup half-and-half cream
  • 1/4 cup shredded cheddar cheese
  • 1 (1 ounce) package onion and mushroom soup mix
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 chicken breasts, halves, skinless, boneless (1 to 1 1/2 pounds)

Directions

  1. 1
    Heat a large skillet over medium heat. Cook bacon until crisp. Remove and drain. Discard all but 2 tablespoon fat.
  2. 2
    Add mushrooms, leeks and onion to pan. Cook 8 minutes, stirring frequently. Remove from heat and cool slightly.
  3. 3
    Add sour cream, half-and-half, cheese, soup mix, paprika, salt and pepper.
  4. 4
    Coat a 13 x 9-inch glass baking dish with cooking spray. Arrange chicken in pan.
  5. 5
    Pour cooled mushroom mixture evenly over chicken. Crumble bacon over top. Cover with plastic wrap; refrigerate overnight.
  6. 6
    Preheat oven to 350°F Remove plastic wrap and bake, uncovered, 1 hour.

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