Quick Mushroom Chicken Bake
Brown the chicken in a skillet for bonus flavor before baking it smothered in a scrumptious cream sauce.
Ingredients
1.25 pounds skinless, boneless chicken breast halves
1 teaspoon lemon pepper seasoning
1 tablespoon vegetable oil
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 can (4 ounces) sliced mushrooms, drained
0.666 cup milk
0.5 cup grated Parmesan cheese
1 clove garlic, crushed
0.125 teaspoon ground black pepper
3 cups hot cooked white rice, pasta or mashed potatoes
1 teaspoon lemon pepper seasoning
1 tablespoon vegetable oil
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 can (4 ounces) sliced mushrooms, drained
0.666 cup milk
0.5 cup grated Parmesan cheese
1 clove garlic, crushed
0.125 teaspoon ground black pepper
3 cups hot cooked white rice, pasta or mashed potatoes
Instructions
Season the chicken with the lemon pepper seasoning. Heat the oil in a 10-inch skillet. Add the chicken and cook for 10 minutes or until well browned on both sides. Place the chicken into a 2-quart baking dish.
Stir the soup, mushrooms, milk, cheese and garlic in a small bowl. Season with the black pepper. Pour the soup mixture over the chicken.
Bake at 350°F. for 30 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.
Stir the soup, mushrooms, milk, cheese and garlic in a small bowl. Season with the black pepper. Pour the soup mixture over the chicken.
Bake at 350°F. for 30 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.
Quick Mushroom Chicken Bake
Brown the chicken in a skillet for bonus flavor before baking it smothered in a scrumptious cream sauce.
Directions
Print
Season the chicken with the lemon pepper seasoning. Heat the oil in a 10-inch skillet. Add the chicken and cook for 10 minutes or until well browned on both sides. Place the chicken into a 2-quart baking dish.
Stir the soup, mushrooms, milk, cheese and garlic in a small bowl. Season with the black pepper. Pour the soup mixture over the chicken.
Bake at 350°F. for 30 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.
Ingredients
1.25 pounds skinless, boneless chicken breast halves
1 teaspoon lemon pepper seasoning
1 tablespoon vegetable oil
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 can (4 ounces) sliced mushrooms, drained
0.666 cup milk
0.5 cup grated Parmesan cheese
1 clove garlic, crushed
0.125 teaspoon ground black pepper
3 cups hot cooked white rice, pasta or mashed potatoes
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