Recipe by Campbell's Kitchen
"A garlic and mushroom sauce gives sauteed chicken breasts a dressed-up touch, perfect to pair with rice and your favorite green vegetable."
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skinless, boneless chicken breasts
1 (10.75 ounce) can
Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup
I used EVOO instead of vegetable oil and I used fresh garlic. The flavor was kind of bland but good. Thanks!
We made this for dinner & I have to say it wasn't good, at all.....I hope everyone else has much better luck!
I love this - quick and easy way to prepare chicken breasts or tendenloins. I always add a few more spices for flavor and fresh cracked black pepper. The soup makes ALL the difference and add a little fresh garlic too!
Easy and delicious recipe. Great just the way it is. I throw in a little bit of pepper and fresh garlic. I also double the soup/milk because it goes great as a gravy over mashed potatoes. Definately a keeper.
Great recipe.. yet i made a few changes due to the fact i didnt have condensed cream of mushroom.. 1- vegetable spray oil 2- cream of chicken 3- 1can of mushroom sliced 4- alil water to mix the soup 5- 1/2 milk 6- garlic powder to taste in sauce 7- beat the chicken cutlet and sprinkled alittle of garlic powder and placed it on a pan (no skillet) while fry i added alil water to the chicken to make it juicy and not dry.. =)
OMG this was so good! Im not a big fan of garlic so i didnt add as much but it turned out so good. The sauce was slso good on the pasta we served it with. Its cheap and easy to make and a definate try!
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