Recipe by Campbell's Kitchen
"Golden chicken breasts simmer in a creamy mushroom sauce."
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skinless, boneless chicken breasts
1 (10.75 ounce) can
Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
O.K. here is my version to liven things up just a little. I also add 1 TBS. chopped parsley, 1 TBS fresh basil or 1 tsp. dried basil, and either fresh chopped tomato, canned drained diced tomato or chopped sun-dried tomatoes along with a little white wine. I let it simmer on low until the chicken is very, very tender. I serve it sometimes with rice, pasta, or mashed potatoes. I also sometimes add sliced zucchini.
I was not a fan of this one. I read the reviews that said it was bland, and decided to pre-season my chicken with garlic and onion powder, salt and pepper. It STILL came out bland, so I can't imagine the flavor without these seasonings! All I had in the pantry was Healthy Request cream of mushroom, so that may have contributed to the lack of flavor. If I ever make this again, I'll definitely use the regular cream of mushroom soup. I'd also suggest using chicken broth instead of the 1/2 cup of water to add more flavor. It was really easy though, I just think this "2-step chicken" needs a few more steps.
This dish was really tasty and easy to prepare. I did make a few changes. I substituted olive oil for veg. oil. I also added onion, garlic, fresh basil, red and greed bell peppers, peas, and carrots. The sauce was very tasty. It was great served over white rice.
you can do so much with this recipe, i loved it! i minced 2 cloves of garlic to brown the chicken in (i seasoned the chicken with sea salt and pepper and a little onion powder, i didn't have any fresh onions). when i added the soup and the water i added cut up red potatoes and carrots that i had mixed with some fresh parsley. i covered it all and let it simmer on low for about 20 minutes, then added half a can of peas. so good on a cold night!
well, this was terrific, and just what i needed---a simple, fast recipe with few ingredients...i used enormous chicken breasts, so the cooking time was longer, and i added an onion, some garlic, and some mushrooms...my husband loved it, and it doesn't break the bank or the calorie count!
This is one of those super simple, easy-peasy "meat and potato" classics -- and a great way for me to empty my vegetable drawer. Add onions, broccoli, red peppers, mushrooms, celery, zucchini -- whatever you have on hand -- and this dish takes on a flourish.
I was surprised with how delicious this turned out! I'm not usually a big fan of canned mushroom soup. But using the advice of other reviewers to spice things up, this turned out to be a spectacular weekday dish.
I cooked my chicken fully in a small amount of water (instead of oil). I then tossed my cooked chicken breasts in the fridge overnight with 2 cloves of chopped garlic tossed on top (not mixed in).
The next afternoon, the rest of the recipe was cake. I tossed the garlic from on top of the chicken, 1/4 of a chopped onion, 1 tsp of basil, and 1/2 tsp of red pepper flakes into a pan with a 1/4 tsp of margarine and sauteed it all. I then added the mushroom soup and water, mixed it up and followed the rest of the recipe as written. After adding the chicken, I mixed in 1 tbsp of freshly chopped parsley to the sauce and let it simmer for 6 minutes.
I served it over rice (made in the 6 minutes that the sauce simmered). When cooking the dish I thought there was way too much sauce, but it turned out to be the perfect amount with rice.
S.O. loved it. Definitely a keeper.
Good and easy. I added garlic powder and onion powder to it and also some cut red potatoes. Very tasty.
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