How to Bake Chicken Using Cream of Mushroom Soup
- 1). Heat 3 tbsp. olive oil in a frying pan until it is hot.
- 2). Add 4 chicken breasts and cook for about 10 minutes until the chicken is brown.
- 3). Remove the chicken and place it on a separate plate, but leave the heat on the pan. Add 1 chopped shallot to the pan and cook for 2 minutes.
- 4). Add 1 can cream of mushroom soup, 3/4 cup water, 1/4 cup sliced sun-dried tomatoes, 1 tbsp. red wine vinegar and 2 tbsp. chopped basil to the pan.
- 5). Place the chicken back in the pan and heat until the mixture is boiling.
- 6). Turn the heat down to low and cook for 5 minutes.
- 7). Serve over cooked and drained egg noodles and sprinkle Parmesan cheese on top, as suggested by Campbell's Kitchen.
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