Quick Mushroom Chicken Bake
Brown the chicken in a skillet for bonus flavor before baking it smothered in a scrumptious cream sauce.
Ingredients
1.25 pounds skinless, boneless chicken breast halves
1 teaspoon lemon pepper seasoning
1 tablespoon vegetable oil
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 can (4 ounces) sliced mushrooms, drained
0.666 cup milk
0.5 cup grated Parmesan cheese
1 clove garlic, crushed
0.125 teaspoon ground black pepper
3 cups hot cooked white rice, pasta or mashed potatoes
1 teaspoon lemon pepper seasoning
1 tablespoon vegetable oil
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 can (4 ounces) sliced mushrooms, drained
0.666 cup milk
0.5 cup grated Parmesan cheese
1 clove garlic, crushed
0.125 teaspoon ground black pepper
3 cups hot cooked white rice, pasta or mashed potatoes
Instructions
Season the chicken with the lemon pepper seasoning. Heat the oil in a 10-inch skillet. Add the chicken and cook for 10 minutes or until well browned on both sides. Place the chicken into a 2-quart baking dish.
Stir the soup, mushrooms, milk, cheese and garlic in a small bowl. Season with the black pepper. Pour the soup mixture over the chicken.
Bake at 350°F. for 30 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.
Stir the soup, mushrooms, milk, cheese and garlic in a small bowl. Season with the black pepper. Pour the soup mixture over the chicken.
Bake at 350°F. for 30 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.
Quick Mushroom Chicken Bake
Brown the chicken in a skillet for bonus flavor before baking it smothered in a scrumptious cream sauce.
Directions
Print
Season the chicken with the lemon pepper seasoning. Heat the oil in a 10-inch skillet. Add the chicken and cook for 10 minutes or until well browned on both sides. Place the chicken into a 2-quart baking dish.Stir the soup, mushrooms, milk, cheese and garlic in a small bowl. Season with the black pepper. Pour the soup mixture over the chicken.Bake at 350°F. for 30 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.
Ingredients
1.25 pounds skinless, boneless chicken breast halves1 teaspoon lemon pepper seasoning1 tablespoon vegetable oil1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup1 can (4 ounces) sliced mushrooms, drained0.666 cup milk0.5 cup grated Parmesan cheese1 clove garlic, crushed0.125 teaspoon ground black pepper3 cups hot cooked white rice, pasta or mashed potatoes
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