About this recipe:A deliciously rich chicken dish. Chicken is pan-seared then smothered in a cheese sauce, before being baked to perfection. Serve over rice or pasta, for a substantial lunch or dinner.
6 skinless, boneless chicken breast fillets
salt and pepper to taste
1 pinch paprika, or to taste
1 (295g) tin cream of mushroom condensed soup
2 tablespoons finely chopped onion
225g Kraft processed cheese slices, unwrapped and chopped
2 tablespoons Worcestershire sauce
75g mushrooms, chopped
160ml soured cream
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Method Prep:25min › Cook:1hr35min › Ready in:2hr
Preheat oven to 180 C / Gas 4. Grease a 2-litre baking dish.
Sprinkle the chicken breasts with salt, pepper and paprika. Melt butter in a large frying pan and brown the chicken breasts well on both sides, about 5 minutes per side. Lay the chicken breasts into the bottom of the prepared dish.
In a saucepan over medium-low heat, mix together the mushroom soup, milk, onion, processed cheese, Worcestershire sauce and mushrooms. Allow the mixture to heat until the cheese melts, but do not boil. Stir to thoroughly combine; mix in the soured cream until smooth. Pour the sauce over the chicken breasts in the dish and cover with foil.
Bake in the preheated oven until the chicken is tender and the juices run clear, about 45 minutes. Uncover, baste with sauce and bake 30 more minutes, basting occasionally.