Cream of Mushroom Chicken

I am going to take a moment here to do a little product advertising. (If only I was getting paid for this!) One of the best things you could ever invest in stocking your pantry with is: condensed Cream of Mushroom soup and condensed Cream of Chicken soup. These two condensed soups can act as the core ingredient for many different meals. Cream of Chicken soup is the main ingredient in my creamy chicken enchilada recipe. And Cream of Mushroom soup can act as a sauce for a pasta dish, as a gravy for chicken and mashed potatoes, and so much more. Rarely ever do I use these two soups as they are intended. So the next time you are in the grocery store, take a look at the different kinds of condensed soups and consider them not as soups, but as the base of a sauce. You'll be surprised at how delicious it can be and, even better, how easy it'll make preparing dinner!

This recipe in particular is one of the easiest dinner recipes ever, which is why I love it so much. It is great in flavor and wonderful for those cold fall evenings when I want something warm to eat. Whether I'm really busy, or just feeling lazy, I can whip this dinner out no problem. Also, if you have read my previous posts, you know that I am also promoting making double batches so you can freeze one batch and save it for another easy heat-and-eat dinner night. So below I have already doubled the amount. If you don't want to make a second batch to freeze, simply cut the ingredient amounts in half.

Cream of Mushroom Chicken

Ingredients:
 2 10oz cans Cream of Mushroom soup
 8 chicken breasts
4 teaspoon dried rosemary
1/2 teaspoon salt (I usually use garlic salt)
1/2 teaspoon pepper

Preheat oven to 375° F.

Place 4 chicken breasts into a medium sized casserole dish and the other 4 chicken breasts into a gallon freezer bag. Cover the chicken in the casserole dish with 1 can of condensed cream of mushroom soup. Then cover the chicken in the freezer bag with 1 can of condensed cream of mushroom soup. Sprinkle 1/2 of the rosemary, salt, and pepper over the chicken and soup mixture in the casserole dish, and the other half of the spices over the chicken and soup mixture in the freezer bag.

Cover the casserole dish with a lid or tin foil.

Bake in the oven for about 45 minutes or until thoroughly cooked.

Serve chicken hot. The soup and chicken grease will be liquidy and make an excellent gravy for mashed potatoes and veggies on the side.

Close the freezer bag, squish around the ingredients to help mix it together, and place into the freezer. When you are ready to cook the frozen chicken, simply defrost the chicken, place the contents of the bag into a casserole dish, and follow the cooking instructions above.