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Creamy Chicken and Vegetables Recipe

I own and operate a restaurant in our town. My customers love meat and potatoes, but occasionally I'll offer a tasty new menu item, like this flavorful chicken.

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6 Servings
Prep: 20 min. Bake: 40 min.

Ingredients

6 boneless skinless chicken breast halves
3 tablespoons butter or margarine, divided
1 each medium green pepper, sweet red pepper and onion, julienned
1/2 pound fresh mushrooms, sliced
1 package (10 ounces) frozen cut broccoli, thawed and drained
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
1 cup (8 ounces) sour cream
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried rosemary, crushed

Directions

In a skillet over medium heat, brown chicken in 2 tablespoons butter. Set aside; discard drippings. In the same skillet, saute peppers and onion in remaining butter for 5 minutes or until crisp-tender. Add mushrooms and broccoli; cook for 3-5 minutes or until heated through. Add soup, sour cream, salt, pepper and rosemary; stir to mix. Spread half into a greased 13-in. x 9-in. baking dish. Add chicken; top with remaining vegetable mixture. Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes more or until bubbly and chicken juices run clear. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 353 calories, 18 g fat (10 g saturated fat), 116 mg cholesterol, 863 mg sodium, 14 g carbohydrate, 3 g fiber, 32 g protein.

Creamy Chicken and Vegetables published in Country Chicken Cookbook , p69