Mushroom Soup Smothered Chicken Breasts

jusme's Note:

Yummy, moist chicken breasts covered with a mushroom soup sauce. Really easy to make on a busy weeknight. Add your favorite veggies.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 4 chicken breasts
• olive oil
• 1 teaspoon minced garlic
• 1 medium red onion, chopped
• 2 cups mushrooms
• 10 ounces condensed cream of mushroom soup
• 1/4 cup water
• salt
• pepper
• 1 tablespoon basil
• 1 teaspoon cayenne pepper

Directions:

1. Brown chicken breasts on both sides in olive oil in large skillet, but don't fully cook. Remove when done.
2. In same skillet, cook garlic, mushrooms and red onion in olive oil till tender.
3. Add cream of mushroom soup, water, salt, pepper, basil and cayenne. Stir till mixed.
4. Add chicken breasts to skillet, spoon sauce over chicken. Cover skillet. Bring to simmer.
5. Cook until chicken is done--time will vary depending on size of chicken breasts.
6. Serve chicken with sauce.
7. ***Sauce is good on stuffing and mashed potatoes.

Reviews

[Annacia]

This is a top drawer comfort dish. I used the recipe as written with the single exception of cutting the chicken into pieces ( used a frozen breast that was pretty ragged and wouldn't have looked nice cooked as it was. I finely minced the onion (DH isn't a fan but I just can't cook without them) and proceeded as directed. The onion and basil gave a good flavor base. This was ideal over potatoes and it's very quick and easy to make. Made for PAC, Spring 2011.

[Semra22]

This was absolutely fabulous! I have added it to my "make often" repertoire.We gobbled it up. I made as directed without the basil as I do not care for it. (Maybe I'll substitute thyme next time.) Thanks for sharing!

[WendiMommyOf3]

I shouldn't give stars since what I made was really quite different than this recipe, but I just wanted to note that I used this basic idea with great success. I needed a way to cook 4 1/2 lbs of boneless skinless breasts and keep them tender, my crockpot was already in use, and I wanted something without a really specific flavor so the chicken could be used in casseroles, soup, etc. I did a search and found this recipe. I did not brown the chicken first. I used 1 can cream of chicken soup, 1 can evaporated milk, and several cans of water, enough to almost cover the chicke0n. It turned out VERY tender!! I let the heat get a little too high at one point and some of the sauce burnt onto the bottom; probably because of the evaporated milk. The sauce itself in my version is way too thin and bland for actually serving, but I plan to season it and serve this 3 different ways: as a cream of chicken soup with chunks of chicken (adding veggies and noodles), as chicken breasts with gravy (after thickening sauce) over rice, and then packaging some shredded meat in the freezer for future casseroles. I was thrilled by how tender and moist it turned out, since there was no bone or fat on the chicken. Can't wait to try it as written too! Thanks for saving my 4.5 lbs of chicken that desperately needed to be used up!