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 degrees F for 50-55 minutes.