Total Calories: 291
Combine flour, paprika, salt, and pepper. Halve chicken breasts dredge in flour mixture. Brown in butter. Add 2 tablespoons water. Cover and simmer for 25-30 minutes. Remove chicken to an 11 x 8-inch baking dish reserve drippings.
Combine 2 tablespoons flour, 1/2 teaspoon salt, and cream until smooth. Stir into reserved drippings in skillet. Cook and stir until thick and bubbly. Add mushrooms and lemon juice to sauce. Pour over chicken. Cover, label, and freeze.
Before serving, cover and bake thawed casserole at 350° F for 50-60 minutes. Sprinkle with cheese. Bake, uncovered, until cheese melts, about 1-2 minutes.
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