Description
An easy baked chicken dish that can be modified all sorts of ways! I made this for dinner last night and liked it so much i wrote it down for later use.
Ingredients
- Prepared Polenta
- Boneless Skinless Chicken Breasts
- Cream Of Chicken Soup
- Cream Of Mushroom Soup
- Whole Kernel Corn
- Canned Mushrooms
- Half-and-half
- Four-cheese Mexican Blend Cheese
- Poultry Seasoning
- Garlic Powder
- Salt
- Pepper
- Paprika
Instructions
- Preheat oven to 350 degrees
- Slice polenta into 1 / 2 inch thick slices and line the bottom of your casserole dish / pyrex dish with the slices
- Set aside
- Cut excess fat off of the chicken and coat with chicken seasoning
- Place the chicken on top of the polenta slices
- Pour the canned corn over the chicken and spread evenly in the dish
- Add mushrooms or other veggies and spread evenly
- Pour the cream of mushroom and cream of chicken soup into a large bowl and add water as directed on the can
- Mix and pour over the chicken, add the half and half
- Add some garlic powder on top of the mixture, as well as the salt & pepper and paprika for some color and a little bit of kick
- Put the dish in the oven and set your timer for 45 minutes
- Once the 45 minutes has elapsed, pull the dish out of the oven
- Grab several handfuls of cheese and sprinkle over the chicken
- Return the dish to the oven for another 15 minutes or until the cheese is melted