Baked Mushroom Chicken

A recipe (and picture of the results!) I copied from "www.tinycooker.com" because it wouldn't pin onto Pinterest for me! This recipe is super close to one of my favorite things to get when we go out to eat at the local Family Restaurant - the "Mediterranean Melt" sandwich, but without the bread, which I'm not eating anyway.

I made a couple of small modifications because I wanted some green peppers & chopped green onions in there too, but the basics are the same. I never would have thought of pancake mix to make the coating on the chicken... not positive if I am really going to use that part, but if I do, I'll let you know how it turns out! Either way, it looks amazing to me & I can't wait to try it out with the additions... I may add some chopped garlic into the soup mix too, for a little zing. :) If you do try it, let me know what you think!

Baked Mushroom Chicken

Ingredients:

1/2 c pancake mix
8 boneless chicken breasts
1 can Cream of mushroom soup
1 package onion soup mix
1 soup can full of milk
1 lb (or more if you want!) mushrooms thickly sliced
1 bunch of green onions

1 pepper, chopped (if desired)

Parmesan cheese is what they called for in the original recipe, but I may use Mozzarella instead -it melts better & it's cheesier & I love the taste of it. :)

Cooking Directions:

1. Mix salt, pepper and pancake mix.
2. Shake chicken in mix and place in baking dish 9×13. Spread mushrooms over chicken.
3. Mix soups and milk and pour over chicken and mushrooms. Sprinkle chopped peppers & green onions on top of the soup.
4. Cover tightly with foil. Bake 1 hour in 375 degree oven.
5. Then uncover and sprinkle with cheese (whatever kind you think is best).
6. Bake uncovered 15 min. Serve.