Yes, it’s National Soup Month but your soup doesn't have to be in a bowl. One of the most versatile soups comes from a company that has been around for over 140 years. Campbell’s Soup and their Cream of Mushroom Soup. This brings back wonderful childhood memories of one of my favorite comfort foods that Mom used to make. Now Dad has jumped into the kitchen in what he calls “Adventures in Cuisine!” and perfected this favorite dish. It's all in the technique! Simple yet so satisfying. Mom would be proud of him. I sure am!
Mushroom Chicken and Rice
Ingredients:
4 chicken breasts
2 cans Cream of Mushroom Soup
1 1/2 cans water
2 tbs Worcestershire Sauce
Salt and pepper
Directions:
Sprinkle both sides of chicken with salt and pepper. Dredge chicken in flour for a light coating. This will create a brown, crispiness and lots of flavor. Drizzle olive oil in bottom of casserole to coat and place chicken in glass casserole dish. Bake at 350 for 45 min – 1hr depending on thickness of breasts.
In another bowl, stir together the Mushroom soup, water and Worcestershire sauce. Pour on the top of the chicken and return to oven to cook until bubbling, about 20 minutes more.
Whisk around the gravy to mix flavors. Serve the extra gravy on top of steamed brown rice or rice pilaf.
Serve with a crisp green salad or steamed spinach.
What makes this dish so comforting is the creamy mushroom soup flavor but the secret to the most amazingly tender, succulent chicken is Dad’s two part technique of baking it first to get the rich, roasted flavor and then adding the sauce for the last few minutes. I always request it and my mouth is watering at the thought of my Dad’s Mushroom Chicken Dinner!
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