Campbell's Spanish Chicken And Mushrooms

Course : Chicken
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


2 tablespoons olive or vegetable oil
4 medium chicken breast halves skinless -- boneless
2 cups sliced fresh mushrooms (6 oz)
1 can campbells condensed italian tomato soup
1/2 teaspoon water
1/4 cup sliced vlasic pimento stuff olives
2 tablespoons burgundy or other dry wine
4 cups hot cooked egg noodles
1/4 cup grated parmesan cheese
1 teaspoon fresh oregano for garnish

Preparation / Directions:

In 10" skillet over medium high heat, in 1 tablespoon hot oil, cook chicken 10 minutes or until browned on both sides. Remove; set aside. Reduce heat to medium. In remaining 1 tablespoon hot oil, cook mushrooms until tender and liquid is evaporated, stirring often. Stir in soup, water, olives and wine. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken is on longer pink, stirring occasionally. Serve with noodles. Sprinkle with cheese. Garnish with oregano, if desired.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chicken Recipes