Growing up, I remember my mother saying how easy it was to throw together a “cream of mushroom chicken dinner.”
We had the dish about once a week, and that was perfectly okay with me. I loved it, especially served over rice.
I attempted to make this dish for Scott when I first moved in, but it didn’t go so well. I used a regular can of Campbell’s cream of mushroom soup, a little bit of white wine, and baked the chicken in the oven. I’m still not sure what happened, but the chewiness and pink interior of the chicken was a huge fail.
Since then, Scott has been in charge of preparing and grilling all chicken…no questions asked. I chose to instead cook with lean beef, turkey or any kind of meat I can ground in a skillet.
After seeing the can of soup collecting dust in our pantry, I was determined to give the dish another go. I searched online for different ways to prepare it and finally found a recipe that used a skillet – whoo!
Pulling the recipe directly from Big Oven, my easy cream of mushroom chicken was a smashing success!
Easy Cream of Mushroom Chicken
1 tbsp olive oil
1 cup fresh mushrooms
4 medium chicken skinless/boneless breasts
1 10-oz can cream of mushroom soup
2 dashes salt
2 dashes pepper
servings: 2-4 (depending on size of chicken breasts)
cook time: 30 minutes
Heat oil in a medium skillet and slice mushrooms.
Add chicken to skillet and brown both sides for 5 minutes each over medium heat.
Make sure both sides brown equally.
Add mushrooms and cook for 2 more minutes. Add salt and pepper to taste.
Add can of cream of mushroom soup. DO NOT add water!
Stir until chicken and mushrooms are well coated.
Cover and simmer for 10 minutes (or until chicken is no longer pink,) stirring once or twice.
Serve alongside your favorite vegetables.
The chicken was great on its own, but I would love to try it again and serve it over rice, orzo or even noodles.
There’s so much you can do with a can of Campbell’s cream of mushroom soup. I’m looking forward to trying out more recipes soon.
I told you it was easy! 🙂