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I love cream of mushroom soup. Since childhood I have relied on it to make green beans palatable – no easy feat for a green bean hater like me! I love the soup so much that I search out ways to add it to my dinners. This dish is very simple to make and can be put in the oven and forgotten… at least for the 25 minutes it needs to cook. Forget about it any longer and you’re eating rubber for dinner.


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Creamy Chicken & Mushroom Casserole

2 lbs. chicken breasts, boneless & skinless
10 ounces condensed cream of mushroom soup
16 ounces mushrooms, sliced
1 can of fried onion straws

9 x 13 x 2 baking dish
aluminum foil

Preheat oven to 425 degrees.
Place chicken in single layer on baking dish.
Mix sliced mushrooms with cream of mushroom soup and spread evenly over raw chicken.
Cover dish with aluminum foil and bake for 25 minutes.
Remove aluminum foil and discard. Sprinkle fried onion straws over the top of chicken and return to oven until onions are golden brown, about 5 minutes.

Superhero Tip: Make this a complete meal by adding green beans to the chicken dish after removing the foil cover and before sprinkling fried onion straws on top. If using fresh or frozen green beans, steam or boil briefly before adding to casserole dish.

Second Superhero Tip: Serve this casserole with a side of wide egg noodles, lightly buttered.

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