Monday, December 20, 2010

Quick Chicken Stroganoff


I had a can of cream of mushroom soup and knew that there was a recipe out there that could turn it into a quick dinner. I looked up the Campbell's site, as much as I hate product placement :) This was actually good, and made me realize that I can really just throw some chicken breasts on heat and turn out a filling meal. I don't know why I lean towards the complicated when it comes to dinner...

Quick Mushroom Chicken Bake - from Campbell's Kitchen

Ingredients:
4 skinless, boneless chicken breast halves (about 1 pound)
Lemon pepper seasoning
1 tablespoon vegetable oil
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
4 ounces sliced mushrooms
2/3 cup milk
1/2 cup grated Parmesan cheese
1 clove garlic, crushed
Ground black pepper
12 ounces extra-wide egg noodles

To make:
1. Season both sides of the chicken with the lemon pepper seasoning. Heat the oil in a 10-inch skillet. Add the chicken and cook for 5 minutes on each side or until well browned on both sides. Place the chicken into a 2-quart baking dish.
2. Stir the soup, mushrooms, milk, cheese and garlic in a small bowl. Season with the black pepper. Pour the soup mixture over the chicken.
3. Bake at 350°F. for 30 minutes or until the chicken is cooked through (use a thermometer to cook to an internal temperature of 165 F). Prepare the noodles as per package instructions. Serve the chicken and sauce over the cooked noodles.
Welcome to my blog! This is space for my random acts of cookery, mostly the successful ones. :)