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Smothered Chicken and Mushrooms

ID: 429   Chicken/Poultry  
  Yield/Servings: 6 servings  
1 roasting chicken, 2 1/2 - 3 1/2 lbs.
1/2 cups bread or cracker crumbs
1/2 tsp. salt
1 cup butter
1/2 lb. mushrooms, large
1 cup thin cream

Cut chicken into serving pieces. Roll in crumbs and salt, then fry in half the butter until browned. Arrange in casserole. Roll mushrooms in crumbs and fit in between chicken pieces. Heat cream and remaining butter and pour over chicken and mushrooms. Cover with any crumbs that remain. Cover and bake until chicken is tender, at 350 degrees. If mixture seems too dry during cooking, add additional cream or top milk. Uncover to brown when almost done.

Recipe Source: JMD
Submitted by:
Creative Cooking

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