Mushroom Chicken

I gotta get back on the bandwagon here. Summer will be here before we know it! I suggest you take a couple hours and make a bunch of freezer meals all at once. Yeah, it takes a couple hours, but in the end you seriously could make 12-14 meals in that time. It's a HUGE time saver to do this for yourself.

Here's one I love...Mushroom Chicken

2 lbs frozen boneless skinless chicken breasts ~ around 4 pieces
1 can Golden Cream of Mushroom Soup
1 C milk
8 oz carton of fresh mushrooms, sliced
4 slices crumbled bacon
3 cloves of freshly pressed garlic
2 T Worcestershire Sauce
2 T lemon juice - (zest before juicing! You can save the zest and freeze for later use)
Grated Parmesan Cheese

Place frozen chicken in gallon size freezer bag. Combine remaining ingredients - except Parmesan Cheese - Pour sauce into bag and coat chicken well. Press air out of bag, making as flat as possible. Label with Sharpie marker. Put in freezer. Chicken will marinate as it defrosts in the refrigerator. I recommend you take it out of the freezer the night before you want to make it. Remove chicken from bag and place in a 9x13 pan. Stoneware gives the best results, but whatever you have in that size works. Bake uncovered at 400 degrees for 25 minutes, or until chicken juices are clear. Grate fresh Parmesan over the chicken after removing from the oven.

I like to serve this with rice and a salad, but you can choose your own sides!

Enjoy!