Quick Mushroom Chicken Bake

Campbell's Quick Mushroom Chicken Bake Recipe

Brown the chicken in a skillet for bonus flavor before baking it smothered in a scrumptious cream sauce.

At a glance

Prep

15 min.

Total

45 min.

Serves

4

Bake: 30 min.

Made With

  • Campbell’s® Condensed Cream of Mushroom Soup

    Campbell’s® Condensed Cream of Mushroom Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

    Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

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What You'll Need

1 1/4 pounds skinless, boneless chicken breast halves
1 teaspoon lemon pepper seasoning
1 tablespoon vegetable oil
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1 can (4 ounces) sliced canned mushrooms, drained
2/3 cup milk
1/2 cup grated Parmesan cheese
1 clove garlic, crushed
1/8 teaspoon ground black pepper
3 cups hot cooked white rice, pasta or mashed potatoes

How to Make It

  • 1

    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.

  • 2

    Stir the soup, mushrooms, milk, cheese and garlic in a small bowl.  Season with the black pepper.  Pour the soup mixture over the chicken.

  • 3

    Bake at 350°F. for 30 minutes or until the chicken is cooked through.  Serve the chicken and sauce with the rice.

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RID#25801

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