CHICKEN AND MUSHROOM SOUP RECIPE RECIPES

Name: Mom's Chicken Breasts With Mushroom Soup
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 3-6 serving(s)
Ingredients: 3 -6 chicken breast halves; 1 (10 1/2 ounce) can condensed cream of mushroom soup, undiluted (if doubling recipe, use cream of celery soup for the second can); 5 1/4 ounces half-and-half (1/2 soup can) or 5 1/4 ounces milk (1/2 soup can); onion salt; celery salt; garlic powder; pepper

MOM'S CHICKEN BREASTS WITH MUSHROOM SOUP RECIPE - FOOD.COM

Mom's Chicken Breasts With Mushroom Soup Recipe - Food.com image

Mom's...what more can I say :-) (While it calls for (Campbell's) cream of mushroom soup, I think in this day and age one might prefer to use http://www.food.com/recipe/cream-of-whatever-soup-441744)

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Cook Time 1 hours

Yield 3-6 serving(s)

Number Of Ingredients 7

Ingredients

3 -6 chicken breast halves
1 (10 1/2 ounce) can condensed cream of mushroom soup, undiluted (if doubling recipe, use cream of celery soup for the second can)
5 1/4 ounces half-and-half (1/2 soup can) or 5 1/4 ounces milk (1/2 soup can)
onion salt
celery salt
garlic powder
pepper

Steps:

Preheat oven to 350°F.
Put chicken breasts in oven-ready pan. Sprinkle with onion, celery, garlic salts/powder and pepper.
In a medium bowl, combine condensed soup and half and half.
Pour over chicken breasts until well coated. Sprinkle generously with sliced almonds, then paprika.
Bake for one to one-and-a-half hours (depending on the size of the chicken breasts).

Nutrition Facts : Calories 273.4, FatContent 18.2, SaturatedFatContent 6.8, CholesterolContent 64.8, SodiumContent 761.8, CarbohydrateContent 8.8, FiberContent 0, SugarContent 1.5, ProteinContent 18.2

CHICKEN MUSHROOM SOUP | BBC GOOD FOOD

Chicken Mushroom Soup | BBC Good Food image

Great and easy recipe by Diana Rattray. make a professional tasty soup at home.

Provided by ahmedtiko

Total Time 25 minutes

Yield Serves 4

Ingredients

Steps:

In a large saucepan, heat butter and olive oil over medium-low heat. Add the onion and garlic and stir until tender but not browned.
Add diced chicken, carrot, and celery; cook, stirring, until chicken is nearly cooked through.
Add the mushrooms and continue cooking, stirring, until mushrooms are tender. Stir in flour until blended; add chicken broth and thyme.
Bring to a simmer, stirring. Cover and reduce heat to low; cook for about 10 to 16 minutes, until vegetables are tender. Add salt and pepper to taste; stir in cream and heat through.

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