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Creamy Chicken 'n' Mushrooms Recipe

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The convenience of canned soup makes this main dish from Donna Brockett of Kingfisher, Oklahoma a quick and easy option during the holiday season.

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Creamy Chicken 'n' Mushrooms Recipe

Prep: 20 min. Bake: 20 min.

Yield: 8 Servings

20 20 40

Ingredients

8 boneless skinless chicken breast halves (6 ounces each)
4 tablespoons butter, divided
3 cups sliced fresh mushrooms
1/2 cup chopped onion
1/2 teaspoon garlic powder
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 cup milk
1/2 teaspoon pepper
Hot cooked rice or noodles

Directions

In a large skillet, brown chicken in batches in 2 tablespoons butter. Transfer to two ungreased 8-in. square baking dishes. Cover and bake at 350° for 20-25 minutes or until a meat thermometer reaches 170°.
Meanwhile, in the same skillet, saute mushrooms, onion and garlic powder in remaining butter until tender. Add the soup, milk and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until heated through.
Drain chicken; top with soup mixture. Serve one casserole immediately with rice or noodles. Cover and freeze the remaining casserole for up to 3 months.
To use frozen casserole: Thaw in the refrigerator overnight. Cover and microwave on high for 8-10 minutes or until heated through, stirring once. Serve with rice or noodles. Yield: 2 casseroles (4 servings each).

Originally published as Creamy Chicken 'n' Mushrooms in Simple & Delicious November/December 2007, p14

Full-Bodied White Wine

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

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