Our quick cooking version of an Italian favorite uses cream of mushroom soup to ensure moist and flavorful chicken that's accented with fresh baby spinach and Parmesan cheese. It's a 30-minute meal that's perfect for busy weeknights.
cost per recipe: $12.50
The price is determined by the national average.
pounds skinless, boneless chicken breast halves
tablespoons olive oil
large onion, minced (about 1 cup)
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
ounces fresh baby spinach (about 8 cups)
cup grated Parmesan cheese
Season the chicken as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides. Remove the chicken from the skillet.
Add the onion to the skillet and cook until the onion is tender, stirring occasionally. Stir in the soup and water and heat to a boil. Stir in the spinach and cook until the spinach is wilted.
Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste. Sprinkle with the cheese.