Recipe Swap: Creamy Chicken Bake

I know, I KNOW... me? Linking up for a recipe swap?

Someone is getting this cooking thing down over heeerreee!

We are fresh back from our mini vacation to Turks & Caicos this past weekend and I wanted 

to share this recipe! No, I didn't cook last night. I was too busy trying to comprehend

the fact that I was no longer on vacation and preparing for a Tuesday morning back in the real world.

We had Firehouse subs.

#guilty

But the week prior I made this tasty dinner and have been looking for a fun recipe linkup!

So horraaayy for Martinis & Bikinis and Green Fashionista for hosting! 

Creamy Chicken Bake:

• 2 1/2 to 3 lbs Boneless Skinless Chicken Breasts (I use 4 large breasts)
• 1 can Cream of Mushroom Soup (10 3/4 ounces, condensed )
• 1 can Cream of Chicken Soup (10 3/4 ounces, condensed)
• 1 Cup Sour Cream
• 8 oz can Mushrooms drained (stems and pieces) *optional
• 1/2 Cup Water
• 1/2 teaspoon Onion Powder
• 1 teaspoon Chives (chopped) 
• Few dashes of Paprika  
• Salt and Pepper to taste

Directions

Preheat oven to 350 degrees F.  Grease a 9x13 baking dish or similar size. Place chicken breast in baking dish in a single layer - lightly salt and pepper. Mix soups, sour cream, onion powder, mushrooms, chives and water.  Evenly pour over top of chicken and lightly sprinkle with paprika.  Bake on middle rack for 1 hour, until chicken breast is cooked thoroughly and internal temperature reaches 170 degrees F.

I like serving it with rice and broccoli! My husband seriously ate. this. up.

No joke.

Full recap on our Turks and Caicos trip later this week!

Now excuse me while I go back to day dreaming about this fabulous view...