Two-Day Chicken in Mushroom and Onion Sauce

• 4 large boneless chicken breasts, sliced thickly
• 1 (10 3/4 ounce) can condensed mushroom soup
• 1 (1 ounce) package onion soup mix
• 3 tablespoons sour cream
• 10 large mushrooms, sliced thinly
• 12 tablespoon garlic powder
• 25 crackers (any mix is fine (I use buttery crackers)
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley
• 1 tablespoon butter, melted
• butter-flavored cooking spray

1. Set oven to 350*.
2. Mix the condensed mushroom soup, onion soup mix, sour cream, sliced mushrooms and powdered garlic in a large bowl.
3. Make sure ingredients are well-blended.
4. Spread half of the sauce mixture on the bottom of a 12x12 baking dish.
5. Place chicken breasts on top of mixture, then spoon rest of the mixture over chicken.
6. In a large Ziplock bag, mash together the crackers, butter, oregano and parsley until well-blended, yet still crunchy.
7. Pour cracker mixture on top of the chicken dish and spray quickly with a light coating of cooking spray.
8. Bake for half hour covered, then take cover off and bake for another half hour.
9. Total cooking time is one hour.
10. After you take the chicken out of the oven, serve hot.
11. The leftovers can be cut up and mixed with fresh vegetables and egg noodles the next day for a totally different dish.

chicken breasts, condensed mushroom soup, onion soup, sour cream, mushrooms, garlic, crackers, oregano, parsley, butter, butter

Taken from www.food.com/recipe/two-day-chicken-in-mushroom-and-onion-sauce-347404 (may not work)