Campbell's Spanish Chicken & Mushrooms
Yield
4 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
or vegetable oil |
|
| 4 | each |
chicken breast halves, boneless, skinless
skinless, boneless |
|
| 2 | cups |
mushrooms
sliced, fresh |
|
| 1 | can |
tomato soup
condensed |
|
| ½ | teaspoon |
water
|
|
| ¼ | cup |
pimento stuffed green olives
|
*
|
| 2 | tablespoons |
burgundy wine
or other dry wine |
|
| 4 | cups |
egg noodles
hot, cooked |
|
| ¼ | cup |
Parmesan cheese
grated, (optional) |
|
| 1 | x |
oregano
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
or vegetable oil |
|
| 4 | each |
chicken breast halves, boneless, skinless
skinless, boneless |
|
| 473 | ml |
mushrooms
sliced, fresh |
|
| 1 | can |
tomato soup
condensed |
|
| 2.5 | ml |
water
|
|
| 59 | ml |
pimento stuffed green olives
|
*
|
| 3E+1 | ml |
burgundy wine
or other dry wine |
|
| 946 | ml |
egg noodles
hot, cooked |
|
| 59 | ml |
Parmesan cheese
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.
