Triple Onion Chicken |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | ||||||||||||
| INGREDIENTS: | ||
| 2 bacon slices, chopped | 2 cups sliced mushrooms | 3 leeks, well rinsed, trimmed, and cut into julienne strips |
| 1 medium onion, chopped | 1/2 cup sour cream | 1/2 cup heavy cream |
| 1/2 cup shredded Cheddar | one 1-ounce envelope dried onion-mushroom soup mix | 1/2 teaspoon paprika |
| 1/4 teaspoon salt, or to taste | 1/4 teaspoon pepper, or to taste | 4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds) |
| 1 | Heat a Dutch oven over medium heat. Add the bacon, mushrooms, leeks, and onion. Cook, stirring frequently, until the onion is translucent, about 8 minutes. Add the sour cream, heavy cream, Cheddar, and soup mix; mix well. Cook for 10 minutes, then stir in the paprika, salt, and pepper. Remove from the heat. |
| 2 | Grease a 13x9-inch glass baking dish. Arrange the chicken in the pan. Pour the mushroom mixture evenly over the chicken. Cool for 30 minutes, cover with plastic wrap, and refrigerate overnight. |
| 3 | Preheat the oven to 350 F. Remove the plastic wrap and bake, uncovered, for 1 hour. |