I'm looking for an easy recipe, using boneless chicken breasts and cream of mushroom soup, thanks?

Maybe a something that can be put in the oven.I'm looking for an easy recipe, using boneless chicken breasts and cream of mushroom soup, thanks?
Chicken and Mushroom Soup Casserole





Ingredients:





1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup


1 cup water *


3/4 cup uncooked regular long-grain white rice


1/4 tsp. paprika


1/4 tsp. ground black pepper


4 skinless, boneless chicken breast halves





Directions:





MIX soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.





BAKE at 375°F. 45 min. or until done.





TIP: *For creamier rice, increase water to 1 1/3 cups.I'm looking for an easy recipe, using boneless chicken breasts and cream of mushroom soup, thanks?
Sounds like you're already on your way! Just kick it up a notch with some spices. Tarragon, or rosemary....Put it in the preheated oven(covered) 375 for 45 minutes. Bon apetit!
Why not skih the chicken breasts and season them with Lawry's Seasoning salt and meat tenderizer, and garlic pepper. Place the chicken in the oven with a hint of zesty italian salad dressing and let that bad boy cook for about 45 minutes to an hour. THen, after the chicken is almost ready to come out (about 15 before its done), place some cream of mushroom (about one can) on top and let it simmer. Delicious! U can cook it with a side of rice or cut up the chicken into strips inside rice for a casserole.
Be careful using that Campbell's soup recipe where you lay the chicken on top of rice mixed w/ soup. That NEVER comes out good for me! Yuck!





This, however, is wonderful!





Buttermilk Baked Chicken


--Southern Living 2000 Recipe Hall of Fame





1/4 cup butter or margarine


4 bone-in chicken breast halves*


1/2 teaspoon salt


1/2 teaspoon pepper


1 1/2 cups buttermilk, divided


3/4 cup all-purpose flour


1 (10 3/4-oz) can cream of mushroom soup, undiluted


Garnish: chopped fresh parsley





Melt butter in a lightly greased 13- x 9-inch baking dish in a 425 degrees oven.





Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.





Arrange chicken, breast side down, in baking dish.





Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes.





Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken and Mashed Potatoes. Garnish, if desired.


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KING RANCH CHICKEN CASSEROLE





1 large onion, chopped


1 large green bell pepper, chopped


2 tablespoons vegetable oil


2 cups chopped cooked chicken


1 (10 3/4-oz) can cream of chicken soup, undiluted


1 (10 3/4-oz) can cream of mushroom soup, undiluted


1 (10-oz) can diced tomato and green chiles


1 teaspoon chili powder


1/4 teaspoon salt


1/4 teaspoon garlic powder


1/4 teaspoon pepper


12 (6-inch) corn tortillas


2 cups (8 oz) shredded Cheddar cheese, divided





Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.


Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.


Bake at 350° for 30 to 35 minutes.


Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.


Yield: Makes 6 to 8 servings


--Southern Living, NOVEMBER 2000


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HOT CHICKEN SALAD Casserole





Mix well:


1 can cream of chicken or mushroom soup


1 Cup Sour Cream


1 Cup Mayonnaise





Add:


1/2 Cup chopped almonds


1/2 Cup chopped Scallions


2 Cups diced celery


2-3 Cups of pre-cooked chicken, coarsely chopped


2 Tbsp. chopped pimentos


2 tsp. of lemon juice





Mix well and spoon into a buttered 9X13” baking dish





Topping:


2Tbsp. melted butter


½ cup of either crushed corn flakes, potato chips, Ritz crackers, or chow mein noodles....mixed with melted butter





Bake 30 minutes at 350ºF...then add topping and bake 15 minutes more.
Try www.cambellskitchen.com they have tons of recipes that are great.
You can easily substitute the cream of chicken soup for cream of mushroom. This is a great casserole!





Chicken Ritz Casserole





Ingredients:


5-6 chicken breasts, cooked


1 can cream of chicken soup


1 can cheddar broccoli soup


about 1/4 soup can of milk


1-1/2 c. sour cream


2 c. cooked minute rice (1 c. prior to cooking)


dash salt and pepper


30 to 40 Ritz crackers, crumbled


Butter


Cooking Instructions:


Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.
Boneless Chicken breasts cooked and cut into strips


1 can veg-all, drained


1 can cream of mushroom soup


1 cup sour cream


1 cup cooked rice


1 cup cheddar cheese


1 sleeve ritz crackers, crushed


2 tbsp. melted butter





Mix chicken, veg-all, soup, sour cream, rice and cheese. Pour into buttered 9x13inch casserole dish. Mix crackers and butter, sprinkle over top of casserole and Bake at 350 degrees for 45 minutes to one hour until crackers turn light brown.











Chicken in Mushroom Gravy


4 boneless, skinless chicken breasts, cut in half


salt and pepper


1/4 cup dry white wine or chicken broth


1 10 3/4-oz. condensed cream of mushroom soup


1 4-oz. can sliced mushrooms, drained





Place chicken in slow cooker. Salt and pepper chicken to taste. Mix wine and soup and pour over chicken. Add mushrooms. Cover and cook on Low 7-9 hours (High 3-4 hours).Serve over noodles or rice.
I use cream of mushroom or cream of chicken..just put the breasts and soup in the crock pot with some chopped onion, carrots and celery...serve it over rice or egg noodles...yummy and easy!!!
chop up the chicken into thin slices and in a casserole dish I put a layer of chicken then a layer of vegetables(anything that needs using up) salt and pepper it and keep repeating the process until all ingredients used up then I put a layer of thin potatoes to cover the top of the casserole the add the soup I use milk instead of water and leave it to cook in the oven on about 170 for 1 - 1half hours. lovely served with warm crusty bread. Potatoes on top should be crispy when cooked.
I just made a recipe that was on the can of Campbell's Soup Can. you take your chicken breasts and put paprika on them add some Garlic powder. Spread Breast with Cream of mushroom soup (right out of the can) Cover with tin foil and bake 4 Chicken breasts at 375degrees for 1 half hour. I took of the cover and let the chicken brown a little, I made Corn and mashed potatoes
I don't particularly like using only breasts for this dish but it's a matter of taste.





Dredge your meat in seasoned flour.


Brown both sides.


Reduce heat to simmer and add 1 can condensed mushroom soup.


Add 3/4 can milk.


Cover and simmer until sauce thickens and the chicken is done and tender.


The sauce makes great gravy.