Campbell's Spanish Chicken and Mushrooms

Yields:4 servings
Rate this Recipe
Recipe Cooking TimePreparation15 minutes
Cooking25 minutes
Ready In40 minutes

Ingredients

2 tablespoons olive oil or vegetable oil
4 each chicken breast halves, boneless and skinless skinless, boneless
2 cups mushrooms sliced, fresh
1 can soup, tomato condensed
1/2 teaspoon water
1/4 cup pimento stuffed green olives
2 tablespoons burgundy wine or other dry wine
4 cups egg noodles hot, cooked
1/4 cup parmesan, parmigiano-reggiano cheese, grated grated, (optional)
1 x oregano for garnish

Directions

In 10 inch skillet over medium high heat, in 1 tablespoon hot oil, cook chicken 10 minutes or until browned on both sides.

Remove; set aside. Reduce heat to medium.

In remaining 1 tablespoon hot oil, cook mushrooms until tender and liquid is evaporated, stirring often.

Stir in soup, water, olives and wine. Heat to boiling.

Return chicken to skillet.

Reduce heat to low. Cover; cook 5 minutes or until chicken is on longer pink, stirring occasionally.

Serve with noodles. Sprinkle with cheese.

Garnish with oregano, if desired.

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Member Review

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Egg and Sausage Strata

Excellent! H. Young