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! 🙂
I’m trying this over brown rice tonight. I’ll tell you how it is!
That’s my favorite way to eat this meal 🙂
this was our dinner solution tonight!
So glad you enjoyed it!
Try it with ginger . I cook mine in a slow cooker with slices of ginger, and serve over wild rice
thanks for cutting it as short as possible. its perfect. i love it.
Do I empty the oil out? Before I put the soup in?
I have a recipe like this that I’m going to try. Except that it’s made with just Milk Chicken and a can of Cambels Cream of Mushroom Soup. But, I’m going to try this one too. And My Mother Dee Miller has to have sergery on her leg pretty soon.But, she was so blessed to either know of someone that has hit Lottery or has hit it herself. I have a Arson charge on me and thats the reason why that her and my Husband hate me. My Husbands name is Pat Watson. I just don’t care how much she hates me. I’m grown and I do whatever I want to. But, I still care about her and all three of my daughters.And there is a Gospel song about Snow White wings that I wish that one or all of the following Rock Groups would sing – Billy Idol Macklemore A-ha Duran Duran Selena Gomez Demi Lovato Madness Big Country or Gary Allan Hunter Hayes Blake Shelton Everclear Micky Dolenz or Gwen Stefoni would sing. And my fave actor is Irving Pichel.
bizzare coment from crazy person on a chicken recipe. i will try to make this though!