Mushroom Chicken Bake – a delicious recipe with chicken breasts, condensed mushroom soup, water, handful of spinach, onion, garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
1. Preheat oven to 375u00b0F. In a large frying pan, over medium heat, add butter, onion and garlic. Saute until onions are just tender, about 10 minutes. In a large mixing bowl add mushroom soup and condensed soup, and only 1 can of water. Use whisk to mix together. Add sauteed onions, garlic and butter to soup mixture. In warm frying pan, add spinach and cook until wilted. Once cooked add spinach to soup mixture. Set aside.
2
2. Place chicken in a casserole dish and cook for 20 minutes. Remove from over and cover chicken with soup mixture. Place back in oven for an additional 30 minutes or until bubbling hot.
3
3. Place chicken breasts on plate and smother with sauce from the casserole dish.
4
4. Serve with rice or pasta, ENJOY!
327
kcal
Calories
9
g
Fat
8
g
Carbs
53
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 boneless skinless chicken breasts, 2 cans condensed mushroom soup, 1 can of water, handful of spinach, and more.
Yes, Mushroom Chicken Bake 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.
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