Mushroom Chicken Bake

Although this is a pretty common dish, I spice mine up with red pepper flakes and keep the mushroom sauce a little thicker by not diluting with milk.  I also add a little cheese and fried onions to top it off, reminiscent of green bean casserole tastes.

Ingredients
4 chicken breasts
1 can of 98% fat-free condensed cream of mushroom soup
1 cup frozen peas
3/4 cup of minced Bella mushrooms
1/2 cup shredded Swiss cheese

Served with side of steamed broccoli & carrots

1 tbsp. of extra virgin olive oil
2 tsp. garlic powder
2 tsp. red pepper flakes
Salt & pepper to taste
1/4 cup fried onions (optional)

1. Preheat oven to 350 degrees F.
2. Trim any fat, wash and pat dry chicken breasts.
3. Season each side of each chicken breast with garlic powder, red pepper flakes and salt & pepper to taste.
4. Heat oil in a skillet and cook chicken until both sides are browned.
5. Transfer cooked chicken to serving, baking dish.
6. Pour frozen peas, mushrooms and soup over chicken breasts, mixing all ingredients well over the chicken.
7. Cook chicken in the oven until soup begins to bubble and brown around the edges of the dish and chicken is at least 165 degrees in each center (or thickest part) of breast using a meat thermometer.
8. Remove from oven. sprinkle Swiss cheese and fried onions on top, return to oven but turn off the oven and allow the remaining heat to melt cheese and crisp onions.   Enjoy!