Easy Chicken Marengo (Shhhh, It's Campbell's)

Total Time
1hr 35mins
Prep 5 mins
Cook 1 hr 30 mins

I got this recipe a long time ago from a woman who worked with me. I adored it but my husband "wasn't into it" so I never made it again. I was in the mood for it though as time passed and I thought if I made it again he might like it. I tried it again one night and told him it was a new dish called "Chicken Italiano" but he still didn't like it! In fact, he even said "This isn't chicken Italiano, this is Chicken Marengo!" I'm posting this because I DO like it and maybe you will too. P.S.-I'm thinking of what I should call it next time to try to fool him! Note: you can use any chicken parts that you like.

Ingredients Nutrition

  • 8 pieces chicken, one the bone
  • 1 (10 3/4 ounce) can campbell's tomato soup, condensed
  • 1 (10 3/4 ounce) can Campbell's French onion soup, condensed
  • 1 (10 3/4 ounce) can Campbell's Cream of Mushroom Soup, condensed
  • 1 cup milk
  • 1 cup mushroom, sliced

Directions

  1. Mix all ingredients, except for the chicken, in a bowl.
  2. Put chicken parts in a pyrex baking dish and pour the soup blend over the chicken.
  3. Bake at 350 degrees for 1 1/2 hours.
  4. Meanwhile, prepare a box of linguine or any other pasta to serve with the chicken and drain.
  5. There will be a lot of sauce to serve with the chicken and pasta. Hope you like it.

Reviews

(2)
Most Helpful

I also make a Campbell's soup shortcut version of Chicken Marengo...try this: pat chicken pieces dry and season with pepper and a little salt. Brown pieces till golden in a bit of olive oil. Remove chicken when golden and set aside. Brown off some button mushrooms and sliced onions in leftover oil and cheicken brown bits in skillet. Mix 1 can Campbell's tomato soup and one can of Golden Mushroom soup. Thin with 1/2 can white wine. Add chicken into skillet, redistribute the mushrooms and onions over the chicken. Pour sauce mix over the top and simmer away....much more flavor that way.................

drozdibob_12192966 January 23, 2013

Somehow the flavor of this sauce did not do it for me. But thanks for sharing, Oolala!

Chris Reynolds March 08, 2009

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