Ingredients

1 package (32 ounces) frozen cubed hash brown potatoes, thawed

1 teaspoon salt

1/4 teaspoon pepper

4 cups diced cooked chicken

1 can (4 ounces) mushroom stems and pieces, drained

1 cup (8 ounces) sour cream

2 cups chicken broth or stock

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

2 teaspoons chicken bouillon granules

2 tablespoons finely chopped onion

2 tablespoons finely chopped sweet red pepper

1 garlic clove, minced

Paprika

1/4 cup sliced almonds

Directions

Spread potatoes in an ungreased 13-in. x 9-in. baking dish. Sprinkle with salt and pepper. Sprinkle chicken and mushrooms over the top. Combine the sour cream, broth, soup, bouillon, onion, red pepper and garlic; pour over mushrooms.

Sprinkle with paprika and almonds. Bake, uncovered, at 350° for 50-60 minutes or until heated through. Yield: 8-10 servings.

Nutritional Facts1 serving (1 cup) equals 274 calories, 11 g fat (4 g saturated fat), 68 mg cholesterol, 955 mg sodium, 22 g carbohydrate, 3 g fiber, 21 g protein.

Ingredients

6 skinless, boneless chicken breast halves

1/4 cup butter

1 (.7 ounce) package dry Italian-style salad dressing mix

1/2 cup white wine

1 (10.75 ounce) can condensed golden mushroom soup

4 ounces cream cheese with chives

1 pound angel hair pasta (optional)

Directions

Preheat oven to 325 degrees F (165 degrees C).

In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9×13 inch baking dish. Pour sauce over.

Bake for 60 minutes in the preheated oven.

Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta. (if desired)

Don’t know who Grandma Bogie is, but this sounds good to me. Doesn’t say it has mozzarella cheese on it, but it looks like it to me.

Ingredients

1/2 cup grated Parmesan cheese

1/4 cup dry bread crumbs

1 teaspoon dried parsley

1/4 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon ground black pepper

3 tablespoons margarine, melted

6 skinless, boneless chicken breast halves

Directions

1. Preheat an oven to 400 degrees F (200 degrees C). Spray 9×13 inch baking pan with cooking spray.
2. Combine Parmesan cheese, dry bread crumbs,  parsley, paprika, salt, and pepper in a shallow bowl. Dip chicken breasts into melted margarine, then coat with bread crumb mixture. Place in prepared pan.
3. Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutritional Information

Amount Per Serving

Calories: 226

Total Fat: 10.3g

Cholesterol: 73mg

Sodium: 353mg

Total Carbs: 3.9g

Dietary Fiber: 0.4g

Protein: 27.8g

Ingredients

1/2 cup plus 1 tablespoon all-purpose flour, divided

1/2 teaspoon salt

1/2 teaspoon pepper

6 boneless skinless chicken breast halves (4 ounces each)

1/4 cup butter, cubed

1 cup chicken broth

1 cup heavy whipping cream, divided

3 tablespoons lemon juice

1/2 pound fresh mushrooms, slice

Directions

In a large resealable plastic bag, combine 1/2 cup flour, salt and pepper; add the chicken, a few pieces at a time. Seal bag and shake to coat.

In a large skillet, cook chicken in butter for 8-9 minutes on each side or until a meat thermometer reads 170°. Remove chicken; cover and keep warm.

Add broth to the drippings. Bring to a boil over medium heat; stir to loosen browned bits from pan. Simmer, uncovered, for 10 minutes or until broth is reduced to 1/3 cup. Stir in 3/4 cup cream, lemon juice and mushrooms. Cook over medium-low heat for 5 minutes.

Combine remaining flour and cream until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through. Yield: 6 servings.

Nutritional Facts1 serving (1 each) equals 403 calories, 26 g fat (15 g saturated fat), 148 mg cholesterol, 509 mg sodium, 13 g carbohydrate, 1 g fiber, 30 g protein.