Campbell's Spanish Chicken and Mushrooms

40 minutes Prep: 15 minutes Cook: 25 minutes

456 calories per serving view nutrition facts

Be the first to add a photo of this recipe!

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

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.

Add your comment

Serving Size 286g

Amount per Serving

Calories 456 27% of calories from fat