Jiffy Chicken And Cream Of Mushroom A Pantry Recipes

CREAMY BAKED CHICKEN AND MUSHROOMS

This is a simple and tasty recipe for weekdays or when friends and family come over to visit. It's a creamy chicken comfort food recipe with mushrooms that I have had a lot of good comments on when I make it at home. If you have a rice cooker, cook some rice while the chicken is resting. It's a great base for the chicken and creamy sauce.

Provided by Mitchell Tuckness

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 2h20m

Yield 3

Number Of Ingredients 13

Creamy Baked Chicken and Mushrooms image

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Season chicken breasts with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add onion and cook until it is semi-transparent, about 5 minutes. Add parsley and stir until coated. Place chicken in the skillet and brown, about 5 minutes per side. Add poultry seasoning and cayenne, making sure chicken is coated. Transfer chicken to a 9x13-inch dish. Cover with mushrooms and set aside on a warming plate.
Combine soup, heavy cream, and buttermilk in a mixing bowl. Add the onion mixture and combine. Pour over the chicken. Cover the tops with Swiss cheese, making sure all areas are covered.
Bake in the preheated oven until chicken is no longer pink in the center, about 1 hour and 35 minutes. Remove from the oven and let stand for 15 minutes.

Nutrition Facts : Calories 754 calories, Carbohydrate 19.7 g, Cholesterol 216.8 mg, Fat 57.8 g, Fiber 2.4 g, Protein 40.2 g, SaturatedFat 28.8 g, Sodium 1752.4 mg, Sugar 5 g

Ingredients

3 skinless, boneless chicken breast halves
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper, or more to taste
2 tablespoons olive oil
1 medium white onion, chopped
2 tablespoons chopped fresh parsley
1 teaspoon poultry seasoning
¼ teaspoon cayenne pepper
1 (7 ounce) can whole mushrooms, drained
1 (10.5 ounce) can condensed cream of chicken soup
1 cup heavy cream
¼ cup buttermilk
4 slices Swiss cheese

CREAM OF MUSHROOM CHICKEN

This is a delicious chicken recipe for the whole family. You can serve it with white rice or potatoes if desired.

Provided by VENECIA

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Yield 7

Number Of Ingredients 8

Cream of Mushroom Chicken image

Steps:

In a large saucepan, melt the butter/margarine. Add the soup, water and milk. Stir together over medium heat. Add the onion, salt and pepper and bring all to a boil.
When mixture starts boiling, add the chicken meat and simmer all together until chicken is cooked through. Add the sliced mushrooms and boil over medium heat for about 5 minutes, stirring often. Serve!

Nutrition Facts : Calories 293.6 calories, Carbohydrate 11 g, Cholesterol 99.7 mg, Fat 11.6 g, Fiber 0.8 g, Protein 35 g, SaturatedFat 5.6 g, Sodium 548.7 mg, Sugar 7.2 g

Ingredients

2 tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 ¼ cups water, or as needed
1 (12 fluid ounce) can evaporated milk
1 onion, chopped
salt and pepper to taste
2 pounds skinless, boneless chicken breast halves - cubed
1 (6 ounce) can sliced mushrooms, drained

CREAMY CHICKEN AND MUSHROOM CASSEROLE

This chicken and mushroom casserole has a creamy sauce that uses a can of cream of mushroom soup--but a lot more, less fatty, ingredients.

Provided by tidewrinkle

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 1h15m

Yield 8

Number Of Ingredients 12

Creamy Chicken and Mushroom Casserole image

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1/2 cup cooking liquid for the sauce.
Heat olive oil in a large frying pan or Dutch oven over medium heat. Gently saute celery, onion, and bell pepper until onion is translucent, 5 to 7 minutes. Add the mushrooms and toss. Sprinkle vegetable mixture with flour; stir until flour begins to congeal and cook. Stir in chicken broth until it begins to thicken. Reduce heat to low, cover, and cook for 10 minutes. Stir in mushroom soup, reserved pasta cooking liquid, chicken, and peas until blended.
Mix pasta and sauce together in a 2-quart casserole dish. Top with Parmesan cheese. Cover.
Bake in the preheated oven for 20 minutes. Uncover and continue to bake for another 5 minutes.

Nutrition Facts : Calories 346.9 calories, Carbohydrate 44.8 g, Cholesterol 28.9 mg, Fat 11.3 g, Fiber 5.6 g, Protein 19.5 g, SaturatedFat 2.6 g, Sodium 337.3 mg, Sugar 3.2 g

Ingredients

1 (13.25 ounce) package whole grain rotini pasta
2 tablespoons olive oil
2 ribs celery, diced
1 small onion, diced
½ red bell pepper, diced
1 (10 ounce) package sliced fresh mushrooms
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 (10.5 ounce) can condensed cream of mushroom soup
2 cups cubed, cooked chicken
1 cup frozen peas
2 tablespoons grated Parmesan cheese

JIFFY CREAM OF ARTICHOKE AND MUSHROOM SOUP (A PANTRY RECIPE)

I am publishing a series of recipes that use items from your pantry. These recipes are good for emergency survival, camping, job loss and other situations where surviving off staples may be needed. Most of these are also good as a quick dinner when you dont feel like cooking. Since these recipes require canned or packaged goods they may not be as good as if you use fresh - but feel free to substitute fresh for packaged.

Provided by Nyteglori

Categories Vegetable

Time 7m

Yield 2-4 serving(s)

Number Of Ingredients 3

Jiffy Cream of Artichoke and Mushroom Soup (A Pantry Recipe) image

Steps:

Chop artichoke, into soup size pieces.
Add to soup and water and bring just to a boil.
Serve immediately. This is good topped with cheese.

Nutrition Facts : Calories 226.9, Fat 8.7, SaturatedFat 2, Sodium 1621.5, Carbohydrate 33.3, Fiber 11.5, Sugar 4.2, Protein 9.7

Ingredients

1 (10 ounce) can condensed cream of mushroom soup
1 (15 ounce) can artichoke hearts, drained, reserve juice
1 (10 ounce) can water (and artichoke juice)

JIFFY CREAM OF MUSHROOM SOUP AND PEA(A PANTRY RECIPE)

I am publishing a series of recipes that use items from your pantry. These recipes are good for emergency survival, camping, job loss and other situations where surviving off staples may be needed. Most of these are also good as a quick dinner when you dont feel like cooking. Since these recipes require canned or packaged goods they may not be as good as if you use fresh - but feel free to substitute fresh for packaged.

Provided by Nyteglori

Categories Vegetable

Time 6m

Yield 4 serving(s)

Number Of Ingredients 5

Jiffy Cream of Mushroom Soup and Pea(A Pantry Recipe) image

Steps:

Mix soups and water and heat to boiling.
For a creamier soup add powdered milk.
Garnish with mint and serve immediately.

Nutrition Facts : Calories 60.3, Fat 4.2, SaturatedFat 1, Sodium 460.2, Carbohydrate 4.8, Sugar 1, Protein 1.1

Ingredients

1 (10 ounce) can condensed cream of mushroom soup
1 (15 ounce) can condensed split pea soup
2 (10 ounce) cans water
1/3 cup powdered milk (optional)
mint leaf

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Preheat oven to 425 degrees F. Spray an 8-inch square baking dish with cooking spray and set aside.
In a large bowl, whisk together condensed soup, milk, chicken broth, thyme, salt, garlic powder and pepper. Stir in mushrooms, raw chicken, and uncooked pasta.
Transfer mixture to prepared baking dish. Cover tightly with foil and bake for 35-40 minutes (until pasta is almost tender).
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Jiffy Chicken And Cream Of Mushroom A Pantry Recipes

CREAMY BAKED CHICKEN AND MUSHROOMS

CREAM OF MUSHROOM CHICKEN

This is a delicious chicken recipe for the whole family. You can serve it with white rice or potatoes if desired.

CREAMY CHICKEN AND MUSHROOM CASSEROLE

This chicken and mushroom casserole has a creamy sauce that uses a can of cream of mushroom soup--but a lot more, less fatty, ingredients.

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