Mushroom Chicken
8 skinless chicken breasts (or legs & thighs)
2 cans cream of mushroom soup
3 small jars button mushrooms, drained
2 TBS. lemon juice
2 TBS. grated lemon rind
1/2 tsp. each of salt and pepper
Dash of paprika
Butter, margarine or oil (for browning)
Flour
Lightly flour chicken; brown in a frying pan with butter or oil. Place browned chicken in a greased baking dish. Season the chicken with salt, pepper and paprika to taste, and then pour the mushroom soup over the chicken. Rinse the soup cans with water (just enough to remove bits from can edges), and pour over the top of the casserole. Drain the button mushrooms; sprinkle on top. Add lemon juice and grated lemon rind to top it off. Cover with foil, and bake at 375-degrees F for about 1 1/2 hours.
Recipe featured in the Larkin Community Cookbook.
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