Prep 20 mins
Cook 35 mins
This is comfort food at it's best, it makes a wonderful meal served with mashed potatoes or fries or cooked egg noodles, I make this often it is a family favorite --- you will need a very large skillet for this and if you can fit more chicken in your skillet then go ahead, I make this using boneless skinless breasts but any part of the chicken will work well although you may need to adjust the cooking time slightly --- make certain to hand-squeeze out all the excess moisture from the chicken or it will create a watery gravy --- no extra salt needed to this dish as the canned soups, Parmesan cheese and dry onion soup already adds plenty, you can always add it in at the end of cooking if needed, if you wanted to go the extra step, fresh sliced sauteed mushrooms works even better than the canned, I have listed canned for quicker prep --- cooking time is only estimated --- you will love this!
- 1 tablespoon butter
- 1 -2 tablespoon oil
- 4 -6 boneless skinless chicken breasts (or use as many as you can fit in your skillet)
- black pepper
- garlic powder (optional)
- 2 tablespoons butter (add in only if needed)
- 1 medium onion, finelychopped
- 1 tablespoon fresh minced garlic (can use more)
- 1⁄4-1⁄2 teaspoon crushed red pepper flakes (optional or to taste)
- 2 (10 1/2 ounce) cans cream of mushroom soup, undiluted
- 1 tablespoon Worcestershire sauce
- 1⁄4 cup grated parmesan cheese
- 1 (10 ounce) can sliced mushrooms, well drained (or use fresh sliced sauteed mushrooms)
- 0.5 (2 ounce) package dry onion soup mix
- 1⁄4 cup milk (more if desired to thin out the gravy)
- fresh ground black pepper (to taste)
- In a large skillet melt the butter with the oil over medium-high heat.
- Season the chicken lightly with black pepper and garlic powder.
- Add to skillet and brown lightly on both sides; remove to a plate.
- For the gravy; add in more butter to the skillet only if needed then add in onion and saute for about 3 minutes or until just slightly softened.
- Add in garlic and chili flakes; saute stirring for 2 minutes.
- Add in all remaining ingredients (start with 1/4 cup milk or even less as the sauce will thin even more as it cooking you can always add in more after) bring to a simmer stirring constantly with a wooden spoon scraping up all the browned bits from the bottom of the skillet; cook until the mixture is combined and bubbly.
- Place the chicken back into the pan and turn to coat in the gravy.
- Reduce to low heat and simmer uncovered turning the chicken and stirring every so often.
- Simmer for about 35-40 minutes or until the chicken is cooked through.
This was inedible. The gravy was entirely too oniony, salty, and garlicy. I tried adding more red pepper so it was so hot it wouldn't matter, I tried adding more mill.... nothing helped it. I won't make this again.
I loved this recipe! It was very easy and tasted yummy! My husband liked it too! I ended up using the whole pack of onion soup mix and I used 1 can of mushroom soup and 1 can of cream of celery soup (cuz that's what I had). It turned out great and we will make it again! Thanks for sharing :)