Chicken with Mushroom Sauce over Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 can Campbell's Healthy Heart Cream of Mushroom condensed soup4 Perdue Perfect Portions boneless, skinless chicken breasts2 pouches Essential Everyday (Jewel brand) 90-second long grain and wild rice2 tsp PaprikaWater (fill soup can to thin out soup for sauce)Vegetables (if desired; I like broccoli with this recipe)
Preheat oven to 375 degrees. Create a "pouch" of aluminum foil and coat with cooking spray. Put chicken breasts on the foil and put a few spoonfuls of condensed soup (about 1/4 of the can total) on top of each and close the foil pouch.
Bake in oven for 45 minutes or until done.
While baking, mix the remaining condensed soup with water to thin. Cook soup on stovetop or in microwave to warm just before chicken is done.
Cook packaged rice according to instructions and distribute package of rice between four plates.
Once chicken is done, put one chicken breast on each plate of rice. Add a cooked vegetable if desired. Spoon remaining warmed mushroom sauce evenly over each plate.
Top chicken breasts with paprika (adjust to taste and preferred spice level) and enjoy!
Serving Size: Makes 4 servings
Bake in oven for 45 minutes or until done.
While baking, mix the remaining condensed soup with water to thin. Cook soup on stovetop or in microwave to warm just before chicken is done.
Cook packaged rice according to instructions and distribute package of rice between four plates.
Once chicken is done, put one chicken breast on each plate of rice. Add a cooked vegetable if desired. Spoon remaining warmed mushroom sauce evenly over each plate.
Top chicken breasts with paprika (adjust to taste and preferred spice level) and enjoy!
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 304.0
- Total Fat: 2.1 g
- Cholesterol: 81.3 mg
- Sodium: 1,200.8 mg
- Total Carbs: 41.4 g
- Dietary Fiber: 1.3 g
- Protein: 34.8 g
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