Makes: 4 servings
Cook: 45 minutes
1 rotisserie chicken, cut into 8 pieces
1 package (8-ounce) sliced fresh mushrooms
1 large yellow onion, sliced
1 can (10.75-ounce) condensed cream of mushroom and garlic soup, Campbell’s®
1 can (lO-ounce) white sauce, Aunt Penny’s®
2 tablespoons lemon juice, Minute Maid®
1 teaspoon crushed garlic, Gourmet Garden®
Preheat oven to 375 degrees F. Place chicken pieces, skin sides up, in a 9x 13-inch baking pan. Cover chicken with sliced mushrooms and sliced onion; set aside.
In a medium bowl, stir together cream of mushroom and garlic soup, white sauce, lemon juice, and garlic. Cover with aluminum foil and bake in preheated oven for 45 minutes.