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Chicken Neapolitan Recipe

Chicken Neapolitan Recipe photo by Taste of Home

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"I often prepare a week's worth of recipes on the weekend and freeze them so I can quickly have dinner ready for our hungry teenage boys after one of their many sports activities," says Joan Williams from Baltimore, Maryland. "Served over noodles, this moist chicken with a flavorful sauce is a favorite."

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Chicken Neapolitan Recipe

Prep: 10 min. Cook: 30 min. + freezing

Yield: 8 Servings

10 30 40

Ingredients

8 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons salt
1 teaspoon pepper
3 tablespoons olive oil
1 cup chopped onion
4 garlic cloves, minced
1 pound fresh mushrooms, quartered
2 cans (10-3/4 ounces each) condensed tomato bisque soup, undiluted
3/4 cup red wine or beef broth
1 teaspoon dried basil
1 teaspoon dried oregano
Hot cooked noodles or rice
Sliced ripe olives and minced fresh parsley, optional

Directions

Sprinkle chicken with salt and pepper. In a large skillet, cook chicken, uncovered, over medium-high heat in oil for 8-9 minutes. Turn chicken; add the onion, garlic and mushrooms. Cook 8 minutes longer or until a meat thermometer reaches 170°.
Using a slotted spoon, remove four chicken breast halves and half of the vegetables to a greased 2-1/2-qt. baking dish. Cool.
In a large bowl, whisk together the soup, wine, basil and oregano; pour half over chicken in skillet. Cover and simmer for 5-10 minutes or until heated through. Serve over noodles. Garnish with olives and parsley if desired.
Pour remaining soup mixture over chicken in baking dish. Cover and freeze for up to 3 months.
To use frozen chicken: Thaw in the refrigerator overnight. Cover and bake at 350° for 35-40 minutes or until heated through. Serve over noodles. Garnish with olives and parsley if desired. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 138 calories, 6 g fat (1 g saturated fat), 9 mg cholesterol, 912 mg sodium, 12 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Chicken Neapolitan in Quick Cooking May/June 2001, p62

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Chicken Neapolitan

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Reviewed on Oct. 17, 2012 by lpea

I have made this 3 times so far and even have batch in the freezer. I just brought this to the home of a relative who had just had surgery. The whole family including two picky teenagers devoured it! Success. Super easy but tastes like it took hours and freezes very well. If frozen, add fresh parsley and the sliced olives just before serving.

Reviewed on Mar. 15, 2011 by JMD Fremont CA

This recipe was very quick and easy and had a wonderful flavor. My whole family enjoyed it.

Reviewed on Sep. 29, 2008 by menglert3

Delicious! This was very, very quick. I didn't have fresh mushrooms on hand, so I had to use canned and it turned out great. This recipe also cuts in half easily if you don't feel like doing the double to freeze half. We will make this again, and frequently!