3 skinless, boneless chicken breast halves
1 (10 ounce) can condensed cream of chicken soup
1 (8 ounce) can chicken cream
1 cup sliced mushrooms
Place chicken in a shallow dish or bowl. Cover and marinate for 24 hours.
Remove breasts, skin on, and place in large plastic bag. You may discard marinade. Place plastic bag over an open flame or in refrigerator. Place marinated chicken in bag. Place lid on bag; seal and seal. Discard marinade. Place chicken in plastic bag over an open flame. Cover with plastic bag. Seal bag and seal container. Heat oven to 400 degrees F (200 degrees C).
Remove chicken breasts from marinade and place in oven for 30 minutes for medium to long cooking. Remove from oven and grill on medium high heat until crispy and juices run clear. Turn breasts frequently, turning once, to prevent discoloration.