This classic Italian recipe is loaded with flavor but simple and easy to make. This is easy for a quick weeknight dinner.
1.5lbsbonelessskinless chicken breast (about 3-4 chicken breasts), trimmed
3cupsbaby bella mushroomssliced
1can10.5 oz Campbell's cream of chicken soup
1/3cupMarsala Cooking Wine
1cupfreshly grated parmesan cheese
curly parsley for garnish
Preheat the oven to 375˚F.
Lay the chicken breasts flat in a baking dish. In a medium bowl, mix the mushrooms, soup, marsala wine, 1/2 cup parmesan cheese, garlic powder, salt, and pepper until combined then spread the mixture over the chicken breasts. Top with remaining 1/2 cup of parmesan.
Bake on the middle rack for 25-35 minutes or until chicken is no longer pink (165˚F internal temp) then turn oven to broil for 2-4 minutes to brown the top and remove from oven.
Serve hot over potatoes, pasta, or rice and enjoy!
This recipe can be doubled. Cooking time may increase.
To store leftovers, put in an airtight container and :