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Chicken Neapolitan

 Chicken Neapolitan
"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."
8 ServingsPrep: 10 min. Cook: 30 min. + freezing


  • 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


  • 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

2 of 2

Chicken Neapolitan (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.