Campbell's Spanish Chicken And Mushrooms Recipe

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Servings: 4


Cost per serving $2.31 view details
  • 2 Tbsp. Olive or possibly vegetable oil
  • 4 x Chicken breast halves Skinless, boneless
  • 2 c. Sliced fresh mushrooms (6 ounce)
  • 1 can CAMPBELL'S condensed Italian Tomato soup
  • 1/2 tsp Water
  • 1/4 c. Sliced VLASIC pimento stuff Olives
  • 2 Tbsp. Burgundy or possibly other dry wine
  • 4 c. Warm cooked egg noodles
  • 1/4 c. Grated Parmesan cheese (optional) Fresh oregano for garnish


  1. In 10" skillet over medium high heat, in 1 Tbsp. warm oil, cook chicken 10 min or possibly till browned on both sides. Remove; set aside. Reduce heat to medium. In remaining 1 Tbsp. warm oil, cook mushrooms till tender and liquid is evaporated, stirring often. Stir in soup, water, olives and wine. Heat to boiling. Return chicken to skillet. Reduce heat to low.
  2. Cover; cook 5 min or possibly till chicken is on longer pink, stirring occasionally. Serve with noodles. Sprinkle with cheese. Garnish with oregano, if you like.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 308g
Recipe makes 4 servings
Calories 532  
Calories from Fat 212 40%
Total Fat 23.64g 30%
Saturated Fat 6.3g 25%
Trans Fat 0.19g  
Cholesterol 127mg 42%
Sodium 613mg 26%
Potassium 689mg 20%
Total Carbs 38.95g 10%
Dietary Fiber 2.5g 8%
Sugars 7.51g 5%
Protein 39.09g 63%
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