Prep 21 mins
Cook 50 mins
Survival for the non-cook. This was the first dish I ever prepared. This has become a staple for my younger "May I come eat at your place?" brother, when the answer is "No, you may not." "Whatever" means to choose whatever condensed soup flavor you wish. My favorite was always minestrone.
- 2 skinless chicken breasts (bone-in is best)
- 10 1⁄2 ounces condensed minestrone soup (or "whatever" soup you prefer)
- 5 ounces water (optional)
- Preferably soak chicken in salted water for 20 minutes, then rinse and pat dry. (If no time, wash chicken under water and pat dry.) Remove skin and excess fat from chicken breasts.
- Preheat oven to 350 degrees Fahrenheit.
- Place chicken in glass casserole dish, bone side up. Pour condensed soup over chicken and, if too thick, add up to 1/2 can of water (4-5 ounces).
- Cover with lid or aluminum foil. Cook in preheated oven for 45-55 minutes, until chicken meat is no longer pink.
- Serve over rice, noodles, or halved baked potato.
I made this using cream of chicken soup and I cooked in a slow cooker. It turned out perfect and was so easy to make!
Made this for lunch with friends today. The chicken turned out pretty moist and tender. To save some time I used boneless chicken breast and cooked this in the oven. I also used a cream of mushroom soup and after placing on a bed of brown rice I topped with some sauteed sliced mushrooms. I did find it needed a bit more "sauce" so next time I may use a bit of cream also before baking to make a creamy sauce. Nice lunch for my friends. Thanks Kate!
Using 2 skinless thighs for this recipe, we enjoyed this for lunch today with a bowl of My Mother's Vegetable Soup. I used a can of cream of chicken soup with herbs and 1/4 can water. The chicken came out very nice and tender. This is a great recipe requiring minimal ingredients. :)