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Campbell's Spanish Chicken and Mushrooms Recipe

Serves 4


  • 2 tbsp olive or vegetable oil
  • 4 chicken breast halves, skinless, boneless
  • 2 cup sliced fresh mushrooms (6 oz)
  • 1 can Campbell's condensed Italian tomato soup
  • 1/2 tsp water
  • 1/4 cup sliced Vlasic pimento-stuffed olives
  • 2 tbsp burgundy or other dry wine
  • 4 cup hot cooked egg noodles
  • 1/4 cup grated Parmesan cheese (optional)
  • Fresh oregano for garnish


1. In 10" skillet over medium high heat, in 1 tablespoon hot oil, cook chicken 10 minutes or until browned on both sides.
2. Remove; set aside.
3. Reduce heat to medium.
4. In remaining 1 tablespoon hot oil, cook mushrooms until tender and liquid is evaporated, stirring often.
5. Stir in soup, water, olives and wine.
6. Heat to boiling.
7. Return chicken to skillet.
8. Reduce heat to low.
9. Cover; cook 5 minutes or until chicken is on longer pink, stirring occasionally.
10. Serve with noodles.
11. Sprinkle with cheese.
12. Garnish with oregano, if desired.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Meat and Poultry / Chicken
Course:Main Dish
Cuisine:European / Spanish
Preparation Method:Fry

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