MOM'S CHICKEN BREASTS WITH MUSHROOM SOUP
Mom's...what more can I say :-) (While it calls for (Campbell's) cream of mushroom soup, I think in this day and age one might prefer to use http://www.food.com/recipe/cream-of-whatever-soup-441744)
Provided by BarbryT
Categories Chicken Breast
Time 1h5m
Yield 3-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Put chicken breasts in oven-ready pan. Sprinkle with onion, celery, garlic salts/powder and pepper.
- In a medium bowl, combine condensed soup and half and half.
- Pour over chicken breasts until well coated. Sprinkle generously with sliced almonds, then paprika.
- Bake for one to one-and-a-half hours (depending on the size of the chicken breasts).
MUSHROOM SOUP SMOTHERED CHICKEN BREASTS
Yummy, moist chicken breasts covered with a mushroom soup sauce. Really easy to make on a busy weeknight. Add your favorite veggies.
Provided by jusme
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Brown chicken breasts on both sides in olive oil in large skillet, but don't fully cook. Remove when done.
- In same skillet, cook garlic, mushrooms and red onion in olive oil till tender.
- Add cream of mushroom soup, water, salt, pepper, basil and cayenne. Stir till mixed.
- Add chicken breasts to skillet, spoon sauce over chicken. Cover skillet. Bring to simmer.
- Cook until chicken is done--time will vary depending on size of chicken breasts.
- Serve chicken with sauce.
- ***Sauce is good on stuffing and mashed potatoes.
CROCK POT CHICKEN WITH MUSHROOM SOUP
Make and share this Crock Pot Chicken With Mushroom Soup recipe from Food.com.
Provided by toni suttie
Categories One Dish Meal
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place one can of mushroom soup into crock pot, add the chicken breasts, garlic, onion, celery and pepper.
- Add second can of mushroom soup, place on low setting.
- cook all day.
- Steam 2 cups of rice in 3 cups of water.
- Place chicken and sauce on top of rice and serve.
Nutrition Facts : Calories 688.7, Fat 18, SaturatedFat 4.7, Cholesterol 92.8, Sodium 982.8, Carbohydrate 90.7, Fiber 2.8, Sugar 2, Protein 38.7
MUSHROOM CHICKEN BREASTS
My mom made this quite often when we were growing up. It was my favorite meal and I always requested it whenever I came home from college. She served it with green peas and rice. It is so easy, but the chicken and the sauce will just melt in your mouth. Enjoy!
Provided by Chef Doozer
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix flour, salt, pepper, and garlic powder together.
- Coat chicken with this mixture then place the chicken in an ungreased baking pan.
- Dot with butter before baking.
- Bake uncovered at 350 degrees for 40 minutes.
- Meanwhile, mix cream of mushroom soup, mushrooms, and white wine.
- Pour over chicken and bake another 20 minutes.
Nutrition Facts : Calories 412.6, Fat 23.8, SaturatedFat 8.6, Cholesterol 108.1, Sodium 1208.4, Carbohydrate 11.9, Fiber 0.7, Sugar 2, Protein 33.2
CHICKEN BREAST IN SOUR CREAM & MUSHROOM SOUP
I found this somewhere on the internet. My husband Loves this! I have modified it somewhat and serve it with mashed potatos.
Provided by Mrs.Khaylis
Categories < 4 Hours
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle first with paprika, then wrap chicken breast in 2 slices of bacon in criss cross style, place in a 9x13 sprayed baking dish.
- Mix mushroom soup with sour cream and pour over top of chicken.
- Sprinkle almonds over casserole.
- Cover with foil and bake at 325 for 1 1/2 hours.
MOM'S CHICKEN SOUP
The flavor of this soup is wonderful on a cold fall or winter day. Whenever I am feeling a little stuffy, I make this soup and I start to feel better.-Mary Beth Jung, Hendersonville, North Carolina
Provided by Taste of Home
Categories Lunch
Time 2h30m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- Place the chicken, giblets, water, salt, onion, peppercorns, three celery ribs, all the celery leaves and three carrots in a soup kettle. Bring to a boil. Skim off the foam. Reduce heat to simmer; cover and cook for 2 hours or until meat is tender. Remove meat. Discard cooked vegetables and peppercorns. Strain stock if desired. , Chill stock, then skim fat. Dice remaining celery and carrots; add to the stock. Cook until the vegetables are tender. , Meanwhile, remove chicken from the bones and dice. Add chicken, cooked rice or noodles and parsley. Heat through. Stir in food coloring if desired.
Nutrition Facts : Calories 158 calories, Fat 6g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 651mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein.
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