Okay so this was sort of a concoction done right. We have juicy sauteed chicken breast with roasted vegetables blended in a creamy garlic and mushroom sauce baked with a crispy cheese coating. Delish!
What You Need
2 Boneless Skinless Chicken Breast
Can of Roasted Garlic Cream of Mushroom Soup
Can of Cream of Chicken Soup
5 Carrots (cut into 1-2 inch pieces)
5 Gloves of Garlic(whole peeled)
Handful of Mushrooms(chopped into bite size or sliced)
Half of an Onion(sliced)
2/3 cup shredded Mozzarella
1/2 cup seasoned Bread Crumbs
Split your chicken so you have four pieces. Season both sides with salt, pepper and garlic powder. Then saute the chicken for a few minutes on each side until they are browned and juices run clear.
While the chicken is sauteing, drizzle your chopped onion, carrots, mushrooms and garlic cloves with a little olive oil, salt and pepper, and garlic powder and toss. I season everything, ha. Place in a pyrex and roast in the oven on 400 degrees for 15 minutes.
Once the chicken is done and the veggies are mostly cooked, mix the two cans of soup in with the vegetables. Add the chicken and turn to coat in the sauce. Lightly sprinkle the top of the chicken pieces with shredded mozzarella and then with seasoned breadcrumbs. A little goes a long way. Place back in the oven for another 15 to 20 minutes, keep an eye on it, once the cheese is melted, the sauce is bubbling and the top starts to crust it's done. Enjoy!
It serves four. I made rice as a side dish but it would be great with mashed potatoes or pasta.