Wednesday, February 25, 2009


1 fryer, cut-up into 8 pieces
1 can (10-oz) condensed tomato soup
1 can (6-oz) tomato paste
1/4 tsp onion salt
1/4 tsp garlic salt
1/4 tsp oregano
1/4 tsp basil
1 can (4-oz) mushroom pieces, drained
8-oz shredded Mozzarella cheese
1/4 cup Parmesan cheese

Remove skin from chicken pieces and arrange pieces in a lightly greased 12 x 8-inch microwave-safe dish. Stir together the tomato soup, tomato paste, onion salt, garlic salt, oregano, basil, and the mushroom pieces. Generously spoon the sauce over the chicken pieces. Place dish in microwave and cook for 19 to 20 minutes. If you are not using a microwave turntable, turn chicken 1/2 turn after 10 minutes. Sprinkle cheeses over the chicken and continue to cook for 2 to 4 minutes, until cheese is melted and chicken is done.

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