1 medium onion chopped (1/2 cup)
1 cup fresh mushrooms sliced
2 tablespoons olive or canola oil; divided
4 small chicken breasts or 2 large breasts cut in half
1/8 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon poultry seasoning
1 can (10-3/4oz) cream of chicken soup
1 can (14 oz) chicken broth; divided
1 cup long grain rice
1/2 teaspoon Italian seasoning
Saute onion and mushroom in 1 tablespoon oil until onion is transparent. Remove to a small mixing bowl. In same pan fry chicken breast sprinkled with seasonings in remaining tablespoon oil until browned. About 4 minutes on each side.
Meanwhile add soup, chicken broth (reserving 1/4 cup for later), rice and Italian seasoning to onion and mushroom; mix well. Pour into greased 9×9 inch glass baking dish. Arrange browned chicken on top. Put reserved 1/4 cup broth into frying pan used for browning chicken and use a plastic spatula to loosen flavor on bottom of pan. Pour flavored water on top of chicken breast. Cover and bake at 350F for 1 to 1-1/2 hours until rice is done.
YIELD: 4 servings