Recipe > Main Dishes > Baked Chicken with Veggies in a Creamy Mushroom Sauce

Baked Chicken with Veggies in a Creamy Mushroom Sauce

  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Servings: 4

The veggies featured in this delicious chicken dish were all picked and packed at peak ripeness, ensuring a healthy and nutritious meal you can feel good about serving your family and friends.

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INGREDIENTS

  • 1 tbs. olive oil
  • 4 boneless, skinless chicken breasts
  • salt & pepper to taste
  • 1 can Campbell’s cream of mushroom soup
  • ¼ cup chicken broth
  • 1 cup of canned peas or alternative canned, green veggie
  • 1 6.5 oz can sliced button mushrooms
  • Pasta or rice for serving (optional)

PREPARATION

Heat oven to 350 degrees F.

Place a large, ovenproof skillet over medium/high heat. Add olive oil
Season chicken with salt and pepper. Add to skillet and cook 2-4 minutes per side. Chicken should be just browned on each side.

In a large bowl, whisk together the chicken broth and can of cream of mushroom soup. Set aside.

Drain, rinse, and measure out 1 cup of peas (or alternative veggie). Drain and rinse mushrooms.

Once the chicken has browned remove from heat. Add the peas and mushrooms to the skillet.

Pour the soup mixture over the chicken and cover the skillet with a tight fitting, ovenproof lid or tinfoil.

Transfer to oven and bake 30-35 minutes or until the chicken has cooked fully through and reached an internal temperature of 165 degree F.

Remove from the oven, serve chicken over pasta or rice and enjoy!