chicken & soup bake
I've always thrown together cream of whatever (any of them work!) soup with chicken and veggies for a quick, easy, and delicious dinner. One night a few weeks ago I realized I only had 1 can of cream of chicken, so I mixed it with a can of french onion and crossed my fingers that it wouldn't be horrible...it wasn't! Might sound strange but it is delicious!
No Image
prep time
cook time
method
Bake
yield
Ingredients
- 1 can cream of chicken soup (or cream of your choice)
- 1 can french onion soup
- 3 - chicken breasts, fileted or whole (whole will need to cook longer)
- 1 bag frozen veggie mix, your choice
- to taste - garlic salt
- to taste - black pepper
- optional - panko breadcrumbs
How To Make chicken & soup bake
-
Step 1Pour soups into a 10x10(ish) casserole. You can mix together or not, it really makes no difference.
-
Step 2Pour veggies (still frozen) over top.
-
Step 3Place chicken breasts over top, sprinkle with seasonings. I always experiment with different flavors, so feel free to get creative.
-
Step 4If you've chosen to use breadcrumbs, cover entire casserole dish pretty generously. (the panko when mixed with soup gives a nice crunch to the dish)
-
Step 5Bake @ 375-400° for about an hour. I usually cover for half the time and then uncover for the rest, this way the edges don't burn. (doesn't hurt to cut into the thickest part of the middle breast to ensure it is cooked through - I ALWAYS do)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes