Baked Cream of Mushroom Chicken

This recipe is pretty much my favorite thus far in my cooking career. It's easy and so. dang. on. delicious. 

I liked this recipe a lot when I lived by myself because it's one that can be cooked for one person or just as easily for an entire family get-together. I also like it because it's similar to a crock-pot recipe in that you just throw all the ingredients into a dish, forget about it while it's cooking, and then it comes out full of warm deliciousness. Here we go!

Need:

2-4 Skinless, boneless chicken breasts*

1-2 Cans of Cream of Mushroom Soup**

1 Yellow onion

1/2 stick of butter

Salt, pepper, and garlic powder

Recipe:

Season both sides of chicken breast using salt, pepper, and garlic pepper.

Place seasoned chicken breast into deep baking dish. 

Slice onion and spread over the breasts.

Put two pats of butter on each breast

(at this point you could also add in some diced carrots, actual mushrooms, diced celery, etc. for additional flavors)

Top breasts with Cream of Mushroom Soup.

Bake in 375 degree oven for 45 minutes. 

Serve with rice and green beans.

Enjoy!

The Cream of Mushroom becomes very soupy when it comes out of the oven and it's perfect for going over the rice.

*I try to prepare an extra breast or two just so that Chris will have something to carry for lunch the next day at work. The last time I cooked this I diced up the leftover breast, mixed it in with the rice, and added some of the cream of mushroom soup from the pan and made chicken and rice with it - that was easier to throw in a container and heat up anyway.

**For every two to three breasts I would use one can. Just to make sure enough flavor is going around and that you have some soup left in the pan for the rice and for leftovers. Also, if you want you can change the soup to Cream of Chicken or Cream of Broccoli - depending on the flavor you want.