Campbell's Spanish Chicken & Mushrooms
Submitted by cwinters82569
Spanish-style skillet chicken with mushrooms, stuffed olives, tomato soup, and a splash of Burgundy wine over egg noodles. A savory one-pan dinner in 40 minutes.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minThis Spanish-inspired skillet dinner punches way above its weight for a 40-minute weeknight meal.
Chicken breasts get a golden sear, then simmer in a saucy mix of condensed tomato soup, sliced mushrooms, pimiento-stuffed olives, and a glug of Burgundy wine.
The olives are the secret weapon here, bringing a briny, Mediterranean pop to every forkful.
Serve it all over hot egg noodles with a dusting of Parmesan and a sprinkle of fresh oregano.
Chef Tips
- Don’t move the chicken once it hits the hot oil. Let it sear undisturbed for a deep golden crust before flipping.
- Cook the mushrooms until dry. Evaporating the liquid concentrates their flavor and prevents a watery sauce.
- Swap noodles for rice if that’s what you have on hand. The sauce works just as well soaked into fluffy white rice.
Ingredients
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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