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  Recipe Home » Poultry » Campbell's Spanish Chicken & Mushrooms
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  Campbell's Spanish Chicken & Mushrooms
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 198
Ingredients:
2 tbsp Olive or vegetable oil
4 each Chicken breast halves
Skinless, boneless
2 cup Sliced fresh mushrooms
(6 oz)
1 can CAMPBELL'S condensed Italian
Tomato soup
1/2 tsp Water
1/4 cup Sliced VLASIC pimento stuff
Olives
2 tbsp Burgundy or other dry wine
4 cup Hot cooked egg noodles
1/4 cup Grated Parmesan cheese
(optional)
Fresh oregano for garnish
Instructions:
In 10" skillet over medium high heat, in 1 tablespoon hot oil, cook
chicken 10 minutes or until browned on both sides. Remove; set aside.
Reduce heat to medium. In remaining 1 tablespoon hot oil, cook
mushrooms until tender and liquid is evaporated, stirring often. Stir
in soup, water, olives and wine. Heat to boiling. Return chicken to
skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken
is on longer pink, stirring occasionally. Serve with noodles.
Sprinkle with cheese. Garnish with oregano, if desired.

Source "Campbell's Quick and Easy Recipes" ;1993

\/\/. <. |>. 9/17/94
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