Tag Archives: cream of mushroom soup

What’s for Dinner Wednesday: A new-to-me chicken recipe and an oldie but goodie

23 May

This meal was new to us, and we all gave it thumbs up. I’d definitely have it again.

For the past few months, my local paper has been featuring my blog’s recipes on their Facebook Page each Wednesday in a feature called “What’s for Dinner Wednesday,” so I have been trying to coordinate my blogging schedule to coincide with that feature by showing a dinner recipe each Wednesday.

Today, you’ll get a bonus, two recipes in one post.

The recipe in the photo to the left is one that was new to us, but I was inspired by an old recipe I used to make, one that was given to me by the math coach I used to work with in New Jersey when I taught there. It was a one-dish chicken and rice recipe. It called for cream of mushroom soup and rice. We used to make it a lot.

I wanted to make something similar to that, but not a baked casserole, so I searched for recipes using Cream of Mushroom Soup and Chicken until I found one here that was sauteed, and that’s the one we used and the one that is shown in the photo here. I wanted to be able to use brown rice with it, and be able to serve the rice “on the side” if someone didn’t want it all together, even though in this particular instance I do actually let my foods touch by putting the chicken on the rice.

I know, that’s big for me.

What I’ve decided to do is feature both recipes here and you can choose to make the one you’d like to make.




3/4 cup rice (not minute rice)

1 can cream of mushroom soup

1 cup water

boneless chicken breasts


Combine soup, water and uncooked rice in layers with the boneless chicken on top, in a casserole dish.

Sprinkle with paprika and pepper.

Bake at 375 degrees for 45 minutes.


This recipe is a great new addition to our family’s menu.



1 tablespoon Olive Oil

1 cup mushrooms (we had none so I skipped this part)

4 medium skinless/boneless breasts (I used tenders)

1 ten ounce can cream of mushroom soup

2 dashes salt

2 dashes pepper

cooked rice (I used Aldi’s Instant Brown Rice)


Heat oil in a medium skillet.

Add chicken and brown both sides for 5 minutes over medium heat.

Add mushrooms and cook for 2 more minutes.

Add salt and pepper to taste.

Add can of cream of mushroom soup (Do not add water).

Stir until chicken and mushrooms are well coated.

Cover and simmer for 10 minutes (or until chicken is no longer pink), stirring once or twice.

This dish is best served over rice.