Easy and great for large crowds.
8 boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
2 (10.5 oz) cans of cream of chicken soup
2 cups sour cream (can use fat free if you desire)
1 (8 oz) bag grated Parmesan cheese
2 cups sliced mushrooms, sauteed in butter (optional)
16 asparagus spears, crisp cooked (optional)
Arrange chicken in a greased 9X13 inch baking dish. Sprinkle evenly with garlic powder, onion powder, and salt and pepper. In a bowl, mix cream of chicken soup and sour cream together. Spread over chicken. Sprinkle with Parmesan cheese. Bake uncovered at 400 degrees for about 45 minutes. Remove from oven. Garnish with mushrooms and asparagus spears, if desired. Makes 8 servings. (Recipe can be found in Essential Mormon Celebrations)
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