You know what? Some damn tasty things have been made in casserole form with cream-of-whatever soups, and I’m ok with that. Yes, I’ll make my own chicken stock or pasta dough when I have time, but sometimes I want to make it easy.
Creamy Mushroom Chicken
1 package button mushrooms, sliced
1 medium onion, diced
2 cloves garlic, minced
4 skinless, boneless chicken breasts
2 tablespoons butter
1 can cream of mushroom soup
3/4 cup chicken broth
Mix some salt and pepper into a little bit of flour in a bowl, then dip the chicken into the mixture to coat it. Brown the chicken breasts on both sides in some olive oil, them remove them to a baking dish. Put the mushroom and onion mix back into the pan, add the cream of mushroom soup and the chicken broth (pour the broth into the soup can and stir it to get all the mushroomy goo out), and stir until the soup stops looking like goo and starts to look like soup. Pour the soupy mixture over the chicken in the baking dish, and then put the whole mess into the oven for 30 minutes at 350 degrees. After 30 minutes, check the chicken with a thermometer – once it’s done, add some shredded mozzarella cheese to the top of the chicken breasts and put it back in for another 10 minutes.
This was delicious over rice, but next time I will cut up the chicken into small pieces before cooking it, both to reduce cooking time and to make it easier to eat. More mushrooms would also be a great idea – one package didn’t seem to be enough, but maybe it’s just because we love mushrooms.
Also, I keep forgetting that I have these wonderful Le Creuset dutch ovens of various sizes that I could be using instead of transferring food back and forth between skillet and baking dish. Maybe I need to just leave those suckers on the counter so they’re in my face.