Chicken with Mushrooms and Mozzarella

By commercecook

Although I literally "never" use canned soups, I thought I would try this recipe. And, was pleasantly surprised. This makes enough for a 9x13 pan. Half recipe fits in an 8x8 pan.

Ingredients

• 8 boneless, skinless chicken breasts, sliced in half
• 4 cups sliced mushrooms. (I used Portabella and button)
• 2 cans Campbell’s golden cream of mushroom soup
• 3/4 cup of chicken broth
• 1 cup Italian flavored bread crumbs
• 2 tablespoons butter
• 3 eggs beaten
• 2 teaspoons olive oil
• 1 teaspoon minced garlic
• 1 teaspoon garlic powder
• salt and pepper to taste
• (May add a teaspoon each of dry basil and dry rosemary)
• Mozzarella cheese (shredded) to taste

Details

Servings 6
Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 350 degrees

In a large skillet, heat olive oil on medium heat. Add minced garlic and mushrooms to pan. Sprinkle with salt and pepper to taste. Cook mushrooms until they are soft and cooked through, approximately 5-7 minutes. Remove mushrooms and evenly spread inside a large, deep baking pan.

Meanwhile, mix eggs with garlic powder and any other dry herbs you are using. Making sure chicken is dry, dip in egg mixture, then coat both sides entirely with bread crumbs. Heat butter in a large skillet on medium-high heat. Place chicken in pan and cook chicken until golden brown on both sides, approximatly 3-4 minutes per side. (I breaded the chicken earlier in the day and refrigerated it until neededddd.)

When finished cooking, place chicken over the mushrooms in a baking dish.

Mix soup with broth and pour over chicken. Then, evenly sprinkle mozzarella cheese over the chicken. Bake in preheated oven of 350 degrees for 25 to 30 minutes or until browned on top.