Triple Onion Chicken
- 2 bacon slices, chopped
- 2 cups sliced mushrooms
- 3 leeks, well rinsed, trimmed, and cut into julienne strips
- 1 medium onion, chopped
- 1⁄2 cup sour cream
- 1⁄2 cup heavy cream
- 1⁄2 cup shredded Cheddar
- One 1-ounce envelope dried onion– mushroom soup mix
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon salt, or to taste
- 1⁄4 teaspoon pepper, or to taste
- 4 boneless, skinless chicken breast halves (1 to 11⁄2 pounds)
Instructions:
I like to fix this dish when we have company because you prepare it the day before and have time to visit the day you serve it. Also, tastes delicious!
- Heat a Dutch oven over medium heat. Add the bacon, mushrooms, leeks, and onion. Cook, stirring frequently, until the onion is translucent, about 8 minutes. Add the sour cream, heavy cream, Cheddar, and soup mix; mix well. Cook for 10 minutes, then stir in the paprika, salt, and pepper. Remove from the heat.
- Grease a 13 × 9- inch glass baking dish. Arrange the chicken in the pan. Pour the mushroom mixture evenly over the chicken. Cool for 30 minutes, cover with plastic wrap, and refrigerate overnight.
- Preheat the oven to 350°F. Remove the plastic wrap and bake, uncovered, for 1 hour.