Quick & Easy Week Night Dinner - Mushroom Baked Chicken
This recipe is reminiscent of something my mother made that I loved as a kid. I have made that recipe two separate times and my husband calls it cat food. He says the flavor is fine, but the texture is not his cup of tea. A la this recipe. It is the exact same ingredients, but I have made edits to change the texture. This recipe is just enough creamy with out being too rich or over powering. Egg noodles or white rice and some steamed vegetables are the perfect sides. The husband definitely liked this version.
Interested in my other recipes? Check out my Greek Quinoa Bowls, Homemade Turkey Meatballs, & Chicken & Broccoli Casserole.
LET'S GET COOKING:
Quick & Easy Week Night Dinner - Mushroom Baked Chicken
INGREDIENTS:
(Makes 4 servings)
4 boneless skinless chicken breasts
1 cup chicken stock
1 can (10.5 oz) cream of mushroom soup
1 tbs garlic powder
1 tbs onion powder
Salt + Pepper
2-4 tbs Olive oil
INSTRUCTIONS:
Preheat oven 350 degrees
Lay 4 chicken breasts evenly in a large casserole dish.
Evenly drizzle olive oil on both sides of the chicken.
Evenly season both sides of each chicken breast with garlic powder, onion powder, salt, and pepper.
In a small bowl combine cream of mushroom soup and chicken broth. Stir until combined evenly.
Pour combination over chicken breasts, completely covering each chicken breast.
Place in oven for 30-40 minutes or until chicken is fully cooked. (I broiled mine for the last 2-4 minutes to crisp the top of the chicken).
Prepare rice or noodles per package. Pair with a side of steamed vegetables.
Serve & enjoy!
New Group Starting! Virtual College Athlete Support Group: Dallas Nutritional Counseling is currently accepting interest forms for our College Athlete Nutrition Support Group. The group will start at the beginning of the Spring semester and run for 8 weeks January through March.