8 quail breasts.
1 teaspoon of butter.
1 can (16 oz) of cream of chicken soup.
1 tablespoon of butter.
Salt and black pepper, to taste.
¼ cup of milk.
¼ cup of mushrooms, thinly sliced.
Brush the quail breasts with a small amount of butter and brown in a casserole in hot oven.
Cream together the soup, butter, seasonings and milk. Pour over browned quail breasts.
Sprinkle with the thinly sliced mushrooms.
Cover and bake at 300°F (150°C) for 50-55 minutes.