Ingredients Jump to Instructions ↓

  1. 6 boneless skinless chicken breast halves

  2. 3 tablespoons butter or margarine, divided

  3. 1 each medium green pepper, sweet red pepper and onion, julienned

  4. 1/2 pound fresh mushrooms, sliced

  5. 1 package (10 ounces) frozen cut broccoli, thawed and drained

  6. 1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted

  7. 1 cup (8 ounces) sour cream

  8. 1 teaspoon salt

  9. 1/2 teaspoon pepper

  10. 1/2 teaspoon dried rosemary, crushed

Instructions Jump to Ingredients ↑

  1. 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.


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