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Quick and Easy Mushroom Chicken
I know with just three ingredients this dish sounds way too easy. And it really is. When I'm coming up with dinner ideas, I'm usually in the middle of a big project and I'm trying to get the laundry done, the house vacuumed, and the weeds pulled in the front yard.
I'm a multitasker with a little bit of ADHD (lol). I work on one project for a little while and then jump to another, and by the end of the day everything is done. So quick and easy meals and perfect for me. On my busiest days I want to be able to put something in the oven and then forget about it for a little while, so I can go be productive elsewhere.
Just like my Ranch Chicken and Italian Chicken recipes, I simply thaw a couple of chicken breasts, pour over the sauce, pop it into the oven, and then go back to work. This recipe is great in the crock pot as well!
Whether you're a business woman coming home in the evening after a long day of work with nothing but a long hot bath in mind, a mom battling one to a handful of children with no time to stop for a long drawn-out dinner preparation, or just a housewife like myself with just as many self-imposed responsibilities as the next woman, an easy meal that doesn't need much preparation is a God send.
After an hour in the oven, you can easily sprinkle chopped mushrooms, chives, and/or any seasonings you wish over the top for a beautiful finishing touch to your yummy dish.
- 2 large chicken breasts
- 1 (10.75oz) can mushroom soup
- 1 handful mushrooms of any variety
- Preheat your oven to 400 degrees F. Prepare an 8x8 square casserole dish by spraying it generously with cooking spray.
- Now you'll want to prepare your chicken. Whether you use fresh or frozen doesn't matter.
- If your chicken is frozen, you'll want to thaw it out before cooking. This can be done in a sink full of room temperature water, in the refrigerator overnight, or even in the microwave.
- I know it's not the healthiest option, but I thaw our chicken on the defrost setting in our microwave.
- In the meantime, open your can of mushroom soup. I'm going to come up with a homemade alternative to cream of mushroom soup one of these days so we can avoid some of the sodium and preservatives found in canned soups.
- You'll also want to chop your mushrooms and any other vegetables you will be garnishing your chicken with before serving.
- When your chicken has thawed, set both breasts out evenly in your casserole dish.
- If they are still compact, you'll want to dig your fingers in and spread them out as flat as you can so that as much of the chicken as possible is touching the seasoning. (Your chicken will cook faster too!)
- Pour your cream of mushroom soup over the top of them both and spread the soup out evenly over the two.
- If you so choose, you can sprinkle your chopped mushroom at this time. I like to wait until just before serving as my husband doesn't like the chopped mushrooms. I know there are mushrooms in the soup, you don't have to tell me. lol
- Pop your chicken in the oven for 1 hour. I promise that it will be thoroughly cooked and wonderfully juicy, but feel free and modify this amount of time as you choose.
- When finished, garnish with your chosen toppings. Parmesan cheese is good over this meal too.
- Serve with rice or mashed potatoes and some yummy vegetable and voila!
- Yummy! Yummy! And this is a great meal to make so you can have a whole hour in the bathtub to yourself before dinner.
|Serving size: 1 chicken breast|
|Calories from Fat||81|
|% Daily Value *|
|Fat 9 g||14%|
|Saturated fat 2 g||10%|
|Carbohydrates 4 g||1%|
|Sugar 1 g|
|Fiber 1 g||4%|
|Protein 16 g||32%|
|Cholesterol 46 mg||15%|
|Sodium 295 mg||12%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
If cooking for an hour in the oven seems too daunting or too long for dinner, there are many other ways to prepare this dish successfully.
If you put it into a covered saute pan on medium on the stove, it will only take about 15-20 minutes. You will need to turn them over halfway through the cooking process, and save the soup for the second half of the cooking time, but it's a lot faster.
You can also pop these into a crock pot at the beginning of the day to cook while you are away from home. In this case I would add a can of water and the mushrooms into the crock pot with the chicken and soup from the very beginning.
You will likely have shredded mushroom chicken at the end of the day. But boy would that go great over rice or mashed potatoes!
You could even grill the chicken ahead of time and make the mushroom soup into a gravy to pour over the top. In this case, I would season your soup with some all-purpose seasoning (We use Harley's Seasoning) and saute the mushrooms with some garlic on the side. This way you'll have some delicious flavors in the gravy since the chicken didn't have the chance to cook in the soup itself.
There's really no wrong way to cook this meal. But you would be remiss not to serve it with some delicious sides. Rice or mashed potatoes are the best, with the mushroom soup as a gravy. But try out my Roasted Asparagus, my Steamed Squash, or one of my delicious salad recipes as a side instead.
What kind of cook are you? Do you prefer . . .
© 2013 Victoria Van Ness