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."
Watch video tips and tricks
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!
Big, bold food is always the best play. Get the top recipes now.
How much jalapeno and bacon will it take to fuel YOUR fans?
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This one-pot Mexican classic is easy and packed with flavor.
This dish is delicious, and so easy with Campbell's® Cream of Mushroom Soup.
Chicken broth and stock are heavy hitters for your holiday feast.