Yield: 4 Servings
|1 can||16 oz. cream of chicken soup|
|1 tablespoon||Butter or margarine|
|Salt and pepper to taste|
|¼ cup||Mushrooms, thinly sliced|
Brush quail breasts with a small amount of butter and brown in casserole dish in hot oven. Cream together soup, butter, seasonings and milk. Pour over browned doves. Sprinkle with sliced mushrooms, cover and bake at 300F for 45-60 minutes.