Monday, December 24, 2007

Cream of Mushroom Chicken

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

  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. Bake for about 30 minutes or until the chicken is cooked through.
  5. Serve with pasta or rice and spoon sauce over sides.

1 comment:

~Amber~ said...

Mmm sounds yummy. I love chicken and mushrooms together.