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Baked Chicken Cream Mushrooms and Salad Show #121
Fry white-meat chicken pieces start out simmering in a creamy sauce with the earthy flavors of mushrooms, garlic, and fresh thyme in this recipe, then get transferred to the oven in the same skillet, pan juices and all, to bake with Parmesan cheese to creamy, bubbly browned perfection. The entire recipe takes 40 minutes start to finish and cooks in a single pan, so you can spend more time enjoying this Quick Mushroom Chicken Bake, and less time fussing over how to make it.
1/4 pounds boneless, skinless chicken breast (4 small or 2 large cuts in half crosswise)
1 tablespoon olive oil
8 ounces mushrooms, sliced (about 2 1/2 cups)
1 clove garlic, minced
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat-Free Cream of Mushroom Soup
2/3 cup milk
1 teaspoon fresh thyme leaves
Options
1/2 cup grated or shredded Parmesan cheese
Carrots
onions
celery
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