Stir together condensed soup, onion soup and dip mix seasoning, sour cream and lemon juice.Place chicken in a 9 x 13-inch baking dish.This is truly a dump-and-bake recipe with very little effort required! Let the oven do the work, and your comfort food dinner will be ready in no time. I add sour cream and chicken stock to the Campbells® Condensed Soup and mix it separately before pouring it over the chicken. However, for this recipe and many other casseroles or bakes, it is best to use the soup without additional liquid. If you were preparing this as a standalone soup, you would add one cup of water to one full can of soup. Since its condensed, it is richer and thicker than a traditional soup. The cream of mushroom base is Campbells® canned condensed Cream of Mushroom Soup. What mushrooms to use? I used cremini mushrooms, however you can use baby portobello mushrooms, white mushrooms, or whatever you have on hand! Using Condensed Cream Of Mushroom Soup It also allows for the flavours to burst and the ingredients to come together nicely! Once golden-brown, add the campbells and fresh mushrooms. Pan Sear First if you chose to leave the skin on, it gets insanely crispy and the meat remains tender and juicy! Regardless of skin on/off ensure to pat the chicken dry with paper towels as moisture will prevent the skin from getting crispy. So, I decided to suck it up and guess what, I enjoyed it! HOWEVER if youre not a fan, you can substitute with Campbells Cream of Chicken, Cream of Broccoli and Cheese, or quite frankly, any of the Campbells Cream ofs! I dont like Mushrooms! I was never a fan of mushrooms, until avoiding them in this dish distracted from the time it took from me actually enjoying the dish. Chicken and Mushroom Bake Recipe – Cooking with Cream of Mushroom Soup
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