Campbells Soup Baked Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Nice Sunday dinner Ingredients:
my sister (jan) has had this recipe since the 60's and i still like it.. |
baked chicken and mushroom soup |
1 tablespoon vegetable oil |
4 skinless, boneless chicken breast halves (jan used the entire chicken) |
1 can (10 3/4 ounces) campbell's condensed cream of mushroom soup |
1/2 cup water |
Directions:
1. You can use some heavy cream or half and half to really kick up the flavor if fat and calories are not a problem, also some kitchen bouquet makes the gravy darker.
2. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes until it's well browned on both sides. Remove the chicken from the skillet.
3. Stir the soup and water in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
4. Serve with steamed whole green beans with sliced almonds and white rice. For dessert serve fresh red grapes.
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