Two-Day Chicken In Mushroom And Onion Sauce Recipe

• 4 large boneless chicken breasts, sliced thickly
• 1 can condensed mushroom soup
• 1 packet onion soup mix
• Three tablespoons sour cream
• 10 large mushrooms, sliced thinly
• Half tablespoon powdered garlic
• 25 crackers (any mix is fine; Tip Diva likes Ritz and Triscuits)
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley
• 1 tablespoon melted butter
• PAM butter-flavored cooking spray

1. Set oven to 350 degrees.
2. Mix the condensed mushroom soup, onion soup mix, sour cream, sliced mushrooms and powdered garlic in a large bowl. Make sure ingredients are well-blended.
3. Spread half of the sauce mixture on the bottom of a 12×12 baking dish. Place chicken breasts on top of mixture, then spoon rest of the mixture over chicken.
4. In a large Ziplock bag, mash together the crackers, butter, oregano and parsley until well-blended, yet still crunchy.
5. Pour cracker mixture on top of the chicken dish and spray quickly with a light coating of PAM.
6. Bake for half hour covered, then take cover off and bake for another half hour. Total cooking time is one hour.
7. After you take the chicken out of the over, serve hot. The leftovers can be cut up and mixed with fresh vegetables and egg noodles the next day for a totally different dish.