When I see a recipe that calls for “cream of yadda-yadda” I always take that as a personal challenge. It’s like that recipe says “Hey…hey, Stacy! Think you can conquer me?! I was made for casseroles, so think again, sista!” Then, of course I have to make the recipe without the soup and then say “Booya” at least 4 times during dinner.
I love Italian food – I think I must be part Italian. I love Mexican food too…and Asian food. I’m Italimexian. Yep, that’s me. Country Italimexian.
In cooking through my stash this week, we’re doing Texas…just like Bubba. I’ve already told y’all I just love Texas. This cookbook is from one of Barry’s friends, Will. He’s the same one who gifted Barry with a hideously ugly artificial armadillo. Men give weird gifts. This cookbook still resides in my home – the armadillo does not. RIP armadillo.
I love this cookbook – Bubba Does Texas. It’s just so stinking hilarious! There are jokes all the way through and funny little cartoons. I love Bubba. I’d have him for dinner…except, I think he might be fake, just like Betty Crocker. I try not to dwell on it, cause then it just makes me mad.
If you live in Texas, this would be great to give for Christmas gifts!
This recipe called for cream of mushroom soup AND onion soup mix…two things I don’t buy. So, I just sorta took this recipe and added some stuff I had. And guess what? Booya – it was stinking awesome. Take THAT, Bubba.
I also cut out the wine – when a recipe calls for wine, you can almost always substitute chicken broth instead. Except, I didn’t do that either. I just left it out all together. I’m such a rebel. And I have nothing against wine…I just didn’t have any.
Instead of the soup, I used sour cream and just used some dried minced onion and onion powder for the onion soup mix. That’s what I always do when it’s called for in a recipe. My mind just automatically cuts that onion soup out.
This recipe was super easy to whip together. I used chicken tenders so it would be extra…tender. HA! Annie prefers chicken tenders over breast, so I try to use them as much as possible –plus, they cook faster. I like quick.
This turned out SO GOOD!!! You could serve it over rice or noodles…but, I’ll be honest. I just served it as-is. I sorta forgot to cook any rice and everyone was screaming around dinner time (me not included) so rice sorta fell through the cracks. Oops. I served the leftovers with brown rice – which I used to HATE but I’ve sorta fallen in love with.
- 1 ½ pounds boneless chicken tenders
- 8 ounces tomato sauce
- ½ cup sour cream
- 1 tablespoon dried minced onion
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon basil
- ¼ teaspoon pepper
- 4 ounces mushrooms, drained
- Rice for serving
- Place chicken in a greased baking dish.
- In a small bowl, combine sour cream, tomato sauce, onion, salt, onion and garlic powder, oregano, basil, and pepper. Spoon over chicken.
- Top mixture with drained mushrooms.
- Bake at 350 degrees for 30 minutes or until chicken is tender.
Yield: 4 servings