Recipe: Crunchy Chicken with Mushroom Sauce

This oven “fried" chicken recipe was inspired by a Stuffing recipe and a Campbell’s soup recipe. It was so easy and very quickly put together…. a really nice weeknight meal.

I know this is one of those “semi-homemade” recipes that uses Campbell’s canned soup and Stove Top stuffing mix…. I think sometimes we deserve a break and not make everything from scratch. For the blog snob that sniffed at me for using “boxed ingredients”… apparently you don’t have to work and come home and make dinner for a hungry family every night… sometimes shortcuts work very well… and this time is one of them.

TIPS

The chicken is oven baked instead of fried so it cuts down on the fat and calories. You can use the 98% fat free or Healthy Request varieties and use low fat or fat free milk to cut even more fat.

I crushed the stuffing by putting the stuffing in a Ziploc bag and using a rolling pin to crush them…. my suggestion is forget doing it like that… if you have a mini food processor… just put it in there and coarsely chop it… you will get a more even set of crumbs.

I use Sargento shredded cheeses because I really think they are the best…. you can use any other shredded Swiss cheese… but consider using Sargento’s blend if its available in your area… the mix of Swiss and Gruyere give it a nice smooth flavor.

I used canned mushrooms… if you use fresh… plan on cooking the sauce a bit longer so the mushrooms cook through.

It was very tasty and even the pickiest eaters will like it.







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Recipe: Crunchy Chicken with Mushroom Sauce

All you need:

6 boneless skinless chicken breasts
1 can Campbell’s condensed Cream of Chicken Soup
¾ cup milk
3 tablespoons flour
1 box Stove Top Stuffing Mix (Savory Herb or Chicken Flavor), crushed
Cooking oil spray (butter flavor preferred)
½ cup Sargento Artisan Blend Swiss and Gruyere shredded cheese
1 small can of sliced mushrooms
Sprinkling of dried thyme (to taste)
2 tablespoons sherry (optional)

All you need to do:

Preheat the oven to 400 degrees F.

Line a baking sheet with foil (I use Reynolds Wrap Non-Stick foil).

In a shallow dish, combine 1/3 cup soup and ¼ cup milk.

Put the flour on a plate.

Either crush or process the stuffing mix to make coarse crumbs. Put the crumbs in a shallow bowl.

Lightly dredge the chicken in the flour, then dip them in the soup mixture than roll them in the crumbs to coat them.

Place the chicken on the baking sheet.

Lightly spray the chicken with butter flavored cooking spray.

Turn them over and spray the other side.

Bake at 400 degrees F for 20 minutes or until the chicken is no longer pink (you will need to make a cut in the center to check)… but 20 minutes should be enough.

Meanwhile, in a small saucepan, combine the rest of the soup and milk and mix until smooth.

Add the cheese and mushrooms and cook until cheese is melted. Stir frequently.

Add the sherry (optional).

Add the sprinkling of dried thyme (to taste).

Keep warm on low heat until chicken is done baking.

Serve the chicken with some sauce over it.

Serving Suggestion: Serve with noodles,creamy mashed potatoes or stuffing and cranberry sauce.