Vintage Creamy Mushroom Chicken Bake

My aunt clipped this from a 1967 magazine and made it for every church potluck until the day she passed. Only 4 ingredients and it never once came home with leftovers.

Ingredients

• 4 boneless skinless chicken breasts
• 1 can cream of mushroom soup
• 1 cup sliced mushrooms
• 1 cup French fried onions
• 1 cup shredded mozzarella or Swiss cheese
• Salt and black pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Place chicken breasts in a greased baking dish.
3. Season lightly with salt and black pepper.
4. Spread cream of mushroom soup evenly over the chicken.
5. Top with sliced mushrooms and shredded cheese.
6. Cover with foil and bake for 35 minutes.
7. Remove foil and sprinkle French fried onions on top.
8. Bake another 10-15 minutes until bubbly and golden brown.
9. Serve warm.

Serving Suggestions

• Serve over mashed potatoes
• Pair with rice or buttered noodles
• Add steamed green beans on the side

Tip: Use Swiss cheese for a richer old-fashioned flavor just like vintage casseroles from the 1960s.