April 10, 2010

Creamed Quail Casserole

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.

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