Poultry Main Dishes

• 3/4 c. Italian-seasoned fine dry bread crumbs
• 1/4 c. grated Parmesan cheese
• 6 whole large chicken breasts, skinned, split lengthwise and boned
• 1/2 c. sliced green onion
• 2 Tbsp. butter or margarine
• 2 Tbsp. all-purpose flour
• 1 c. milk
• 1 (10 oz.) pkg. frozen, chopped spinach, thawed and well drained
• 1 (4 oz.) pkg. boiled ham slices, diced
• boneless chicken breast
• 8 oz. sour cream
• 1 can cream of mushroom soup
• 1/3 soup can sherry
• 1 jar sliced mushrooms

1. Place chicken breast in bottom of casserole dish.
2. Mix soup, sour cream and sherry.
3. Pour over chicken.
4. Spread mushrooms on top.
5. Cook, covered, in 325u0b0 oven for 45 minutes.
6. Uncover and cook for 15 minutes at 350u0b0.
7. Serve with egg noodles.

italianseasoned fine dry bread crumbs, parmesan cheese, chicken breasts, green onion, butter, flour, milk, ham slices, chicken breast, sour cream, cream of mushroom soup, sherry, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=839971 (may not work)