Roll the chicken breasts in the flour mixture and place in a 9×13 casserole dish. Can condensed cream of mushroom soup.
Lay your chicken breasts in baking dish top each with mozzarella cheese.
Baked chicken breast with sour cream. Roll chicken in crumb mixture. Cover chicken with soup and cover dish with aluminum foil. Combine 1 pint of sour cream and a 10 34 oz.
Preheat oven to 400 degrees Fahrenheit. Mix together sour cream with a 12 cup of Parmesan oregano basil garlic powder salt and pepper. Coat chicken pieces in cream mustard mixture.
Pour the mushroom-sour cream gravy over the top of the individual chicken rolls that are in your baking dish. Place chicken in a 2-quart baking dish. Spray a large baking dish with cooking spray about 9 x 13-inches or any other size dish that comfortably holds your chicken.
Remove the chicken from the. Lightly coat a 9×13 baking dish or casserole dish with olive oil. Pour over the chicken.
Bake in the oven for 25 minutes or until chicken reaches an internal temperature of 165 degrees Fahrenheit. Place chicken pieces in a single layer on a large baking pan and drizzle with melted butter. Preheat oven to 375 degrees F.
Spread the gravy as evenly as you can on top and let it drizzle down to the bottom. Spread the sour cream mixture over the chicken in the casserole dish. In another bowl stir together sour cream cream of mushroom soup and mushrooms.
Stir until the two ingredients are completely blended.