Smothered Chicken
 

I got this from the Somersizing Recipe Discussion Board. It is fabulous and I wanted to share it. It was posted there by "Deb B"


2 pounds of boneless skinless chicken breasts or thighs (or enough to fill the pan)
1/3 C sour cream
1/3 C Mayo
1/2 packet of dry Hidden Valley Dip mix
1-2 T heavy cream
3-4 cans of sliced mushrooms, or fresh
1/4 C (or more) grated parmesan cheese (or parm/romano blend - be sure it's grated, not shredded)

Place thawed (a little frozen yet still works) chicken breasts or thighs in a single layer baking dish. Spread mushrooms over the chicken, trying to keep them on the chicken. Mix together sour cream, mayo, Hidden Valley Dip mix, and cream until blended. Place large dollops of the mixture on each breast, then spread it out so that it covers all meat and mushrooms. Sprinkle grated cheese on top until covered (the more cheese, the more "crusty" it gets). Bake at 375 until top is starting to get orange-brown and crusty - about 45-60 minutes.

Using a metal spatula, serve onto a plate, trying to keep the yummy stuff on top of each breast intact. The chicken will be very juicy and the stuff on top is very yummy, hence our name for it!

Things not to do:
I once tried to make this into a casserole by dicing up the chicken first. I ended up with tough little pieces of chicken that were not very juicy. The shredded (fancy) parmesan cheese, instead of the grated, turns to little hard shards when browned that stab you as you try to eat it, or if not as browned, are still too "crunchy"."

:thup: Made this the other night and it was sooo good! However, I made some adjustments, based on what I had on hand:

*used pork instead of chicken (boneless)
*couldn't find the 1/3 measuring cup so used the 2/3 measuring cup for the sour cream and mayo
*jumped the gun and didn't notice you were to only use 1/2 the dip mix. I used the whole packet!
*used 2 tablespoons heavy cream
*omitted the mushrooms, cause I think they are yucky
*and just now realized, rereading the recipe- I used shredded cheese instead of grated
*and because I was trying to kill 2 birds with 1 stone, I tossed in some cauliflower all around the pork and baked it all together. One dish meal!

Thank you for this recipe! Definitely a keeper!

Made this last night! Great recipe - thanks for sharing it. It is now one of my favs.... :agree:

This recipe is out of this world!!! I have made it three times in the last two weeks!! My variations include the addition of chopped green onion (1/4 cup) and red and green bell peppers (1/2 cup). Fantastic!!!

This sounds great! When you say "grated" parmesan, do you mean the kind that comes in the green container and is sort of powdery? Or do you mean using fresh parmesan and grating it, like with a microplane?

you can get kraft grated in the green container that is shredded to use. i use fresh grated in it. it was good.sue

Thanks! I think I'll try the fresh grated, since I prefer the taste.

One of my local restaurants uses provolone cheese, not parmesan. It comes out really nicely. :thup:

Smothered Chicken
 

Fresh grated, by all means! Do not use shredded -- it gets dry and crispy. Fresh is always better than Kraft in the green can.

So glad you like this; it's my absolute favorite. I posted this recipe months ago from the Suzanne Somers website.

Mary Hart

Aside from the mushrooms, sounds yummy! I think I might try it!

very good
 

I tried this the other night and it was really good. 2 days later I tried this recipe with pork chops instead of chicken and it was really good also.

I'm trying this tonight.

This sounds very, very tasty. I am going to make it this weekend. I'll report back how it comes out.

OMG!! I used this tonight, and it was soooo freakin good! The only thing I changed was I used bone in breast of chicken, and just took the skin off! It was so yummers! Even dh loved it!

This was incredible!!!