10 ingredients
4 sprays, about 1/3 second each spray Vegetable cooking spray oil
20 oz Chicken breast boneless skinless raw
1 tsp Olive oil
8 oz Mushrooms white raw
1 clove Garlic raw
10 3/4 oz Soup cream of mushroom canned condensed reduced sodium
1/4 cup Milk nonfat skim or fat free
1/4 cup Parmesan cheese grated
1/4 tsp Pepper black
2 tsp Paprika smoked or Hungarian
10 steps
- Preheat oven to 375F.
- Spray oil an oven-safe, 1 1/2 - 2 quart baking dish.
- Place raw chicken breasts in the baking dish.
- Heat olive oil on medium in a nonstick skillet.
- Add sliced mushrooms and saute for about 4-5 minutes.
- Add minced garlic and saute for another 1 minute. Remove from heat.
- In a bowl, mix a can of mushroom soup with milk, parmesan cheese, and black pepper.
- Pour soup mixture over the chicken.
- Add the vegetable mixture to the baking dish then add the paprika.
- Bake covered for 45 minutes. Remove cover and bake for another 10 minutes.
Tips:
Garnished with fresh flat leaf parsley in recipe photo.
You can use frozen chicken tenders in this recipe without having to adjust the cooking temperature. If you use frozen chicken breasts, either thaw first or add more cooking time.
1 standard can of soup = 10 3/4 oz
Leftovers freeze well.
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