Sometimes I want to cook a nice dinner that has a decent and newish flavor, but I don't want to take a lot of time at it. This was one of those meals. It was ok- nothing fantastic, but it got the job done. I made this about a month ago, and am going to guess on what I put in the sauce.
I'd say more about it, but let's face it, it's just a meal for a Tuesday! The sauce was good with the ziti and broccoli, and it was fast. And that's that!
Cream of Mushroom Chicken Bake
- 2 Chicken Breasts, sliced in half
- 1 Can Condensed Cream of Mushroom Soup
- 1 Small Can Mushroom Pieces
- 1/2 C. White Wine
- Garlic Powder
- Salt & Pepper
- Olive Oil
- Preheat oven to 350 degrees.
- In a saute pan, heat the olive oil at medium heat. Salt and pepper the sliced-thin chicken breasts and brown on each side, about 2 minutes per side.
- In a glass baking dish, mix together condensed soup, mushrooms, wine, and some garlic powder. Place chicken breasts on sauce and spoon some mixture over the meat.
- Bake for about 30 minutes or until the chicken is cooked through.
- Serve with pasta or rice and spoon sauce over sides.
1 comment:
Mmm sounds yummy. I love chicken and mushrooms together.
Post a Comment