Creamy Peppercorn Chicken

Ingredients:

6 skinless, boneless chicken breasts or pork

2 cans condensed cream of mushroom soup

1 packet peppercorn gravy mix

mushrooms (sautéed)

1 onion (sautéed)

1 cup water

Directions:

Preheat oven to 400 degrees

Chop mushroom and onion and sauté.

Place cleaned chicken breasts in a 9 x 13 inch glass baking dish. Arrange the sautéed onion and mushroom pieces evenly on top of the chicken. Scoop the mushroom soup on top of that. Mix the peppercorn gravy with water and pour it over the soup, onions, mushrooms and chicken.

Cover the dish and bake for 1 hour, stirring the chicken and mixture after 30 minutes. If desired, serve over rice or with mashed potatoes. 

Beef Stroganoff Sauce (goes over baked potatoes)

Ingredients:

½ pound hamburger

1 tsp. garlic

1 tsp. salt

1 tsp. pepper

1 can cr. of mushroom

½ cup sour cream

¼ cup milk

Directions:

Season hamburger with salt, pepper, and garlic and cook until brown.

Meanwhile, boil cr. of mushroom, sour cream and milk

Add hamburger to cream of mushroom sauce.

Serve over baked potatoes