Chicken Milano(Serves 4) Recipe

Name: Chicken Milano(Serves 4)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. rice or orzo; 2 Tbsp. butter or oleo; 1 small clove garlic, minced; 1 (4 oz.) jar sliced mushrooms, drained; 2 medium zucchini, sliced; 2 whole chicken breasts; 1 medium onion, sliced; 1 (10 3/4 oz.) can tomato soup; 1/2 tsp. basil; 1/8 tsp. crushed red pepper (optional)

Servings: persons

1 c. rice or orzo
2 Tbsp. butter or oleo
1 small clove garlic, minced
1 (4 oz.) jar sliced mushrooms, drained
2 medium zucchini, sliced
2 whole chicken breasts
1 medium onion, sliced
1 (10 3/4 oz.) can tomato soup
1/2 tsp. basil
1/8 tsp. crushed red pepper (optional)

1
Prepare rice or orzo as directed.
2
Remove skin and bones from chicken breasts; cut meat into 1 1/2-inch chunks.
3
In 10-inch skillet over medium heat in hot butter or oleo, cook onion and garlic until onion is tender, stirring occasionally.
4
Add chicken chunks; cook until chicken is lightly browned on all sides, stirring frequently.
5
Stir in undiluted tomato soup and remaining ingredients.
6
Over high heat, heat to boiling.
7
Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
8
To serve, spoon chicken over rice or orzo.
9
Contains 460 calories per serving.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. rice or orzo, 2 Tbsp. butter or oleo, 1 small clove garlic, minced, 1 (4 oz.) jar sliced mushrooms, drained, and more.

Yes, Chicken Milano(Serves 4) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Milano(Serves 4)

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