Here's a recipe that I modified from a Campbell's Soup magazine add. I worked it up to 25 servings, which is the number of residents that I feed at work. I also added extra mushrooms to the sauce to boost its flavor.
CHICKEN WITH SUN-DRIED TOMATO AND MUSHROOM SAUCE
25 (5-ounce) chicken breasts
1/2 medium onion, diced fine
1 pound mushrooms, sliced thin
1 (50-ounce) can cream of mushroom soup
3-3/4 cup water
1-1/4 cup sun-dried tomatoes
5 tablespoons red wine vinegar
3/4 cup basil leaves, chiffonade
Salt and ground black pepper, to taste
1-1/4 cups freshly grated Parmesan cheese
Heat oil in a one or more skillets or saute pans over medium-high heat. Add chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken waiting hotel pan.
Heat about 1/4-cup olive oil in skillet or saute pan over medium heat. Add onion and mushrooms and cook onions are soft and mushrooms begin to brown. Stir soup, water, tomatoes, vinegar and basil into onion and mushroom mixture. Heat sauce to a boil, stirring occasionally.
Pour sauce over chicken in the hotel pan and place in 350-degree oven. Cook for 10 to 15 minutes or until the chicken is cooked through. Serve chicken and sauce over the eggs noodles or steamed rice. Garnish with the cheese and sliced basil.
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