help with a chicken and cream of mushroom soup recipe????

Question

well I heard you can just put some chicken in a baking dish and pour some cream of mushroom soup ontop.....do you know the actual recipe????? help thanks!

Answer 1

That Chicken Stuff
2 lbs boneless skinless chicken breasts
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1 (14 ounce) can Swanson chicken broth
2 tablespoons extra virgin olive oil
salt (to taste)
pepper (to taste)
Accent seasoning (to taste)
season salt (to taste
Preheat oil in a pan.
Cut chicken in bite size pieces.
Put chicken in preheated oil.
Season with salt,pepper,accent and season salt to your liking. (or whatever seasons you perfer).
Cook chicken until fully cooked.
Add chicken broth, cream of chicken soup and cream of mushroom soup.
Simmer for 10 minutes.
Serve over mashed potatoes or noodles.

Answer 2

Are they condensed soups (like Campbell's in the little cans), and do you thin them or leave them condensed? If they're condensed and stay that way, then all the stuff people are suggesting you substitute will make your sauce too runny. You might try a mix of the thickened milk someone suggested and maybe some cream cheese or sour cream to get the consistency right. It won't taste the same, though. Chicken broth would get the chickeny flavor. Then quickly saute up some mushrooms for the mushroom bit. This all might be more work than running to the corner store, though. Any kind of "Cream of" soup will work--celery, broccoli, etc.

Answer 3

There are variations on this recipe, so here is the one I enjoy with chicken:

4 Boneless skinless Chicken Breasts
1 can Cream of mushroom soup
1/2 cup sour cream
1/4 cup white wine
1 T dijon mustard
1/2 cup shredded asiago, or 4 Italian cheese blend cheese

Season breasts with kosher salt, fresh ground pepper, and poultry seasoning. Blend the next 4 ingrediants and spoon over the top. Cover with foil and bake at 350 degrees for approximately 45 minutes. Take the foil off during last 8 minutes and top with asiago cheese.

Answer 4

I have one called Mushroom Chicken. Mix together cream of mushroom soup, 1- 8 oz container of sour cream, 2/3 Cup cooking sherry or white wine, 1 cup chopped mushrooms (optional), 1 tbs garlic powder, pepper. Pour over chicken in casserole dish and cook for 1 hour at 350F. You don't havre to add anything to what you have, you can cook it with just the soup by itself and it will be good.

Answer 5

There are a million recipes like this. If you are in a hurry....try:
Skin chiken, season it with salt, pepper, garlic and onion powder, place in baking dish with 1/2 c water and cream soup. Cover and bake 350 for 50 min.
Enjoy!

Answer 6

The simplest recipe is to take 6-8 boneless, skinless chicken breast halves, place them in a single layer in a baking dish, top with a can of cream of mushroom soup mixed with 1/2 can water and 1/2 can milk. Cover with foil and bake at 350F for 35-45 minutes, then remove the foil and bake until chicken is done. You know the chicken is done when you pierce it in the thickest place with a knife or cooking fork and the juices run clear, not bloody or pink.

There are many variations, including adding a base of rice and using two cans of soup mixture, adding broccoli, adding sliced mushrooms, adding green beans and Durkee French Fried Onions (like a green bean casserole with baked chicken in it), topping the chicken with sliced almonds before baking, using 8 ounces of sour cream instead of the milk and water mixture, using all water, or using all milk. Other variations include using cream of chicken soup or cream of celery soup instead of mushroom soup.

My favorite is fairly easy.

Baked Chicken and Mushrooms
(serves four)

4 boneless skinless chicken breast halves with excess fat removed
1 can Campbell’s Cream of Mushroom Soup, MIXED WITH
1 soup can half water and half fat-free milk, or all fat-free milk, DIVIDED INTO TWO HALVES
1 four ounce can mushroom pieces and stems, with liquid
3/4 cup brown rice
1/2 cup water
1 Tablespoon butter, margarine or oil
1/2 tablespoon dried parsley, or 1-1/2 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
salt and pepper to taste

In a medium skillet, melt butter and add rice, cook for 3-4 minutes, stirring continuously, then add 1/2 soup mixture, water, parsley, thyme and garlic powder. Cook until mixture just begins to boil. Pour into baking dish. Place chicken breast pieces in a single layer over the rice. Season lightly with salt and pepper if desired. (I don't season mine.) Mix second half of soup mixture with canned mushrooms and mushroom liquid. Pour over chicken. Cover tightly with aluminum foil and bake in a 350F oven for one hour WITHOUT removing foil, so as to cook the rice. Remove foil and bake for an additional 10-20 minutes, or until the chicken is done and the liquid has been absorbed or evaporated.


Notes:

Sometimes I mix wild rice with the brown rice, say about 1/4 cup wild rice to 1/2 cup brown rice. You might need to bake this just a bit longer, as wild rice takes longer to cook.

For a fancier presentation you can use mushroom caps instead of pieces and stems.

I like to serve this with a side vegetable or two, usually steamed broccoli or asparagus and baby carrots.

Answer 7

It might be on the soup can. I'm thinking you need some rice too.