Subject: Campbell's Creamy Chicken and Mushrooms
From: Unicorn (unicorn@indenial.com)
Date: Thu Mar 01 2001 - 17:54:16 EST
Food for Thought:
Springtime is in the land awakening. The march winds are the morning
yawn. (Lewis Grizzard)
Recipe of the Day:
You'll savor the delicious flavor and cooking ease of our
stroganoff-inspired skillet--simply scrumptious with
Campbell's Cream of Mushroom Soup.
Campbell's Creamy Chicken and Mushrooms
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1388
Prep Time: 10 minutes
Cook Time: 25 minutes
2 tbsp. butter or margarine
4 boneless chicken breast halves
1 1/2 cups sliced mushrooms
1 small onion, sliced
1/8 tsp. garlic powder or 1 clove garlic, minced
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
1/2 cup milk
2 tbsp. dry sherry (optional)
1/8 tsp. pepper
4 cups hot cooked medium egg noodles
HEAT 1 tbsp. butter in skillet. Add chicken and cook until browned.
Remove chicken.
HEAT remaining butter. Add mushrooms, onion and garlic and cook until
tender.
ADD soup, milk, sherry and pepper. Heat to a boil. Return chicken to
skillet. Cover and cook over low heat 5
min. or until done. Serve with noodles. Serves 4.
Shopping List:
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
4 boneless chicken breast halves
Milk
Butter or margarine
Medium egg noodles
Dry sherry (optional)
Sliced mushrooms
Small onion
Garlic powder or 1 clove garlic
Pepper
Kitchen Clip:
If using fresh garlic, look for firm plump bulbs with dry skin free of
brown spots. Store fresh garlic in an
open container--such as a basket--in a cool, dark, dry area. Whole bulbs
may be stored for up to 6-8 weeks, but
individual cloves will keep only for 3-7 days.
This archive was generated by hypermail 2b28 : Sun Apr 01 2001 - 00:00:01 EST