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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A quick and easy recipe for the classic favorite! Ingredients:
8 chicken breasts |
2 cups italian seasoned breadcrumbs (more or less to coat) |
3 eggs |
1/4 cup italian dressing |
2 (12 ounce) cans tomato soup |
1 cup water |
2 cups sliced mushrooms (or about 3 cans) |
2 tablespoons extra virgin olive oil |
2 tablespoons parsley flakes |
3 tablespoons italian seasoning |
2 tablespoons onion powder |
2 tablespoons garlic powder |
1 cup mozzarella cheese |
salt and pepper |
spaghetti noodles or lipton alfredo noodles |
Directions:
1. Saute mushrooms in oil with salt.
2. Remove mushrooms and set aside
3. Whisk eggs and italian dressing.
4. Dip chicken in egg mixture, then coat with bread crumbs
5. Cook chicken in same skillet mushrooms were cooked in over medium heat.
6. When chicken juices run clear,remove chicken and set to side.
7. Mix soup, water, and seasonings in a bowl. Pour into same skillet, making sure to scrap bottom of skillet (this adds extra flavor to sauce!).
8. Return chicken to same pan sauce is in and let simmer, covered,for 12-15 minutes.
9. Pour cheese on top of mixture and simmer over low heat for and additional 3 minutes.
10. Serve over spaghetti noodles, or alfredo.
11. *I like to serve this with toasted ravioli made the same way the chicken was,frozen cheese ravioli dipped in egg, bread crumbs and then fried.
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