Bring back memories of old fashioned cooking with this deliciously satisfying one dish chicken bake.
Remember those classic casserole recipes we ate as kids? You know those ones where mom would open up a few cans of good ol’ Campbell’s creamy soup, mix it up with some chicken and noodles in a casserole dish and bake the whole delicious mess together? It was simple cooking and everyone always loved it.
I rarely make these types of recipes…they probably are not the healthiest. But every now and then I crave a throwback comfort meal. Even more so, I crave a one dish dinner that takes little thought and effort and that the whole family gobbles up. This recipe has all the charm of an old-fashioned favorite without all the cream.
Watch how fast this comes together!
Place 6 boneless chicken breasts in a casserole dish and sprinkle with salt and pepper. Toss in a pack or two of sliced mushrooms. I love mushrooms so I use 2 packs of baby bellas.
Top it with 1 can of Campbell’s Golden Mushroom Soup and some water mixed in the soup can. If you desire a bit more sauce, try doubling the soup. You can’t go wrong!
Gently toss and stir to combine.
Now just cover this casserole dish with foil and pop it in the oven.
The sauce should be bubbling when you remove it from the oven. Sprinkle some French’s Crispy Fried Onions over the top.
Bake it uncovered for another 10-15 minutes or until the onion rings are crisp and golden.
If you are indulging and feeding a hungry crew, go ahead and try this with some egg noodles or even a baked potato. The sauce is so tasty, warm and comforting!
Our pieces of chicken are so enormous tonight so I’m pairing them with a little brown rice and some steamed asparagus. Pretty sure the kids all had a spoon in hand ready to scoop up the sauce.
This meal is a stroll down memory lane with the crispy onions and hearty soup flavor.
You’ll be left feeling satisfied, for sure! And you’ll probably have leftovers, so how great is that!?
Do you make any old-fashioned Campbell’s soup dinners?