Sausage, Mushroom and Cream Cheese Chicken Casserole

4 large chicken breast halves — pounded even but not too thin
salt, pepper and garlic powder to season chicken
2 tablespoons olive oil
1/2 pound pork sausage — roll type breakfast sausage
4 ounces cream cheese — softened
1 cup shredded cheddar cheese — divided
8 ounces button mushroom — fresh, sliced or quartered
2 tablespoons chopped parsley — (2 to 3), optional

How to Prepare:
Season chicken and brown for 3 minutes on each side in hot oil. Set aside and then crumble and cook the sausage. Drain well and let cool slightly. Preheat oven to 350f. Spray a casserole or baking pan with cooking spray and place mushrooms in the bottom.
In a bowl, mix the sausage, cream cheese, 1/2 the shredded cheese and parsley well. Spoon and
smooth over the mushrooms and place the chicken on top. Cover and bake for 30 minutes,
remove cover, sprinkle over remaining cheese and parsley and bake an additional 15 minutes or
until the cheese is melted and browned and the chicken is completely cooked.

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