Parmesan Chicken

November 1991 was the date I copied down this recipe. Teri had been making it for who knows how long. Connie made it and loved it. Since I trusted both of my fellow teachers I decided to try it. It became one of my go to recipes for years. Can't remember making it more than once or twice since the husband moved from New York to Indiana, some 12 years ago, Hum, wonder what happened to making it?

This goes against my disliking white food . . as in Alfredo whatever . . .
white potatoes in a white plate with white chicken.
Guess it's the brown mushrooms that make it work for me.

The husband had mentioned, last night, that he had fresh mushrooms he needed to use. I thought of this recipe, even though I had only used canned mushrooms before I figured this would make a wonderful supper dish.

Probably the BEST thing about the recipe, you "wing" the amount of the ingredients so you can make it as large or as small as you want it.

Now, remember, this is

PARMESAN CHICKEN

not

Chicken Parmesan

Chicken Breasts (boneless or de-boned)
Cup Parmesan Cheese
Garlic Salt (to taste)
Mushrooms (1 can for 8" x 8", 2 cans for 9" x 13")
Chicken Broth
Butter (optional)

1. Mix Parmesan and Garlic, coat chicken
2. Place mushrooms in bottom of pan.
3. Place coated chicken over the mushrooms
4. Pour broth over mushrooms, if there isn't enough liquid from the mushrooms, about 1/2 way up the chicken.
5. Dot top of chicken breasts with butter is optional.
6. Cook at 350 degrees for 60 - 90 minutes.

Chicken on mushrooms after being coated with Parmesan and garlic salt.

Chicken after the husband decided they needed more of the Parmesan garlic mixture on them.
No pictures of what it looked like after the broth was added.

Just out of the oven.