Mushroom-Chicken Bake

This yummy recipe came from my cousin, Donna Powell. She submitted it into the SMBC (Shades Mtn Baptist Church) cookbook a few years ago, and it's one of my favorites now. Aubrey raves over it every time I make it ... and I make it a lot. Tonight he said he could eat this 3 times a week. It really is that good... and it's so easy, too! I usually double the amount of mushrooms in the recipe because they shrink down so much. The best thing about it is that it's really healthy and light. I usually serve it with steamed vegetables or roasted asparagus.



Ingredients:

4 skinless boneless chicken breasts

1/2 cup Fat Free Italian salad dressing (I use the FF zesty Italian)

1/4 tsp pepper

1/2 tsp paprika, divided

1/2 cup fresh sliced mushrooms (I use an 8-oz pack)

1/3 cup grated Parmesan cheese

Directions:

Preheat oven to 350. Place chicken in a greased baking dish. Pour dressing over chicken and baste. Sprinkle with pepper and 1/4 tsp paprika. Bake uncovered for 30 min. Remove from oven. Turn chicken over and add mushrooms; sprinkle with cheese and remaining paprika. Bake an additional 30 minutes, or until tender, basting occasionally.

Source: Donna Powell (my cousin)