If you're baking chicken for dinner and you're pressed for time, make your task easier by creating a sauce of Campbell's cream of mushroom soup plus four simple ingredients. The chicken takes about 30 minutes to bake, giving you time to cook rice, pasta or potatoes to accompany it. If you want a lighter meal, toss a salad or steam some broccoli instead. You'll have four servings of baked chicken and sauce, each containing 283 calories.
Preheat your oven to 350 degrees Fahrenheit.
Season your chicken by sprinkling lemon pepper on it.
Heat the oil in a 10-inch frying pan over medium heat.
Put the chicken into the frying pan, and cook it for about 10 minutes, browning both sides.
Remove the chicken from the frying pan, and put it into a 2-qt. baking pan or casserole.
Combine the mushroom soup, mushrooms, milk, cheese and garlic in a 1-qt. bowl. Add black pepper to taste.
Pour the soup mixture into the baking pan or casserole, covering the chicken.
Bake your chicken dish for 30 minutes or until it's completely cooked. Use a meat thermometer to check the chicken's internal temperature, which must reach at least 165 degrees Fahrenheit.
Things You'll Need
1 lb. skinless, boneless chicken
1 tbsp. vegetable oil
10-inch frying pan
2-qt. baking dish or casserole
1 10-3/4 oz. can Campbell's condensed cream of mushroom soup
1 4-oz. can sliced mushrooms, drained
2/3 cup milk
1/2 cup Parmesan cheese, grated
1 clove garlic, crushed
Use Campbell's 98-percent fat-free mushroom soup and fat-free or low-fat milk to create a lighter version of this baked chicken.
Serve your baked chicken and sauce with hot cooked rice, pasta or mashed potatoes.