This easy, saucy baked
chicken dish, topped with mozzarella and Parmesan cheese, makes
a great week night entrée.
Mozzarella
Parmesan Chicken
- 6 to 8 chicken breasts
halves
- 1 (10.75-ounce) can condensed
celery soup
- 1 (10.75-ounce) can condensed
mushroom soup
- 1/4 cup water
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1/8 teaspoon dried oregano
- 8 ounces mozzarella cheese,
sliced
- 1/4 cup freshly grated
Parmesan cheese
- Preheat oven to 350°F
(175°C).
- Place chicken breasts
in a 9 x 13-inch baking dish, in a single layer.
- Combine the soups, water,
onion, garlic and oregano and mix well.
- Pour soup mixture over
chicken, cover the dish with aluminum foil and bake for
40 minutes.
- Remove foil cover and
top with mozzarella cheese slices and sprinkle with Parmesan cheese. Return to oven
and bake, uncovered, for
an additional 15 to 20 minutes more or until bubbly and golden
brown.
Makes 6 to 8 servings.
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