Serves: 4
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Cooking Time: 16 to 19 minutes Power: 100% (700 watts)
_ chicken breasts (about 1 1/2 lb. total)
___ teaspoon salt
___ teaspoon black pepper
_ 10 1/2-ounce can cream of chicken soup condensed
___ cup sour cream
_ teaspoon dried minced onion
_ teaspoon parsley dried
_ 6-ounce package ham luncheon meat sliced cut in 2 x 1/2-inch strips
_ 4 1/2-ounce jar mushrooms sliced (optional), drained
_ cup round buttery crackers coarsely crushed (about 18)
Remove skin and excess fat from chicken. Rinse chicken and pat dry. Pierce chicken with a fork. Sprinkle with salt and pepper.
In a 12 x 8 x 2-inch microwavable dish, arrange chicken with thickest portion toward outer edge. Cover with plastic wrap, turning one corner back. Microwave at 100% power (700 watts) for 8 to 9 minutes or until no longer pink in thickest portion, rotating dish one-fourth turn after 4 minutes. Cover with foil and let stand for 5 minutes. Drain off juices.
Meanwhile, in a 4-cup microwavable measuring cup or bowl, stir soup, sour cream, onion and parsley until blended. Microwave, uncovered, at 100% power for 3 to 4 minutes or until beginning to boil, stirring after 2 minutes.
Arrange ham and mushrooms over chicken. Cover with hot sauce. Sprinkle top with crumbs. Cover with waxed paper. Microwave at 100% power for 5 to 6 minutes or until center begins to bubble, rotating dish one-half turn after 3 minutes.
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