Search
by Ingredient

Campbell's Spanish Chicken & Mushrooms

StarStarStarHalf starEmpty star

Submitted by cwinters82569

YIELD

4 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

2 3E+1
TABLESPOONS ML OLIVE OIL
or vegetable oil
4 4
EACH EACH CHICKEN BREAST HALVES, BONELESS, SKINLESS
skinless, boneless
2 473
CUPS ML MUSHROOMS
sliced, fresh
1 1
CAN CAN TOMATO SOUP
condensed
½ 2.5
TEASPOON ML WATER
2 3E+1
TABLESPOONS ML BURGUNDY WINE
or other dry wine
4 946
CUPS ML EGG NOODLES
hot, cooked
¼ 59
CUP ML PARMESAN CHEESE
grated, (optional)
1 1
X 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 286g (10.1 oz)
Amount per Serving
Calories 456 27% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 111mg 37%
Sodium 589mg 25%
Total Carbohydrate 13g 13%
Dietary Fiber 3g 10%
Sugars g
Protein 74g
Vitamin A 7% Vitamin C 18%
Calcium 11% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
More health news

Email this recipe