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Chicken Filled Meals II Recipe

Ingredients

1 (2 pound) piece chicken breast

1 (6 ounce) can tomato soup

1 (2 ounce) can sliced mushrooms

1 onion, chopped

1 large carrot, shredded

1 medium eggplant, cut into 1/2 inch chunks

4 green onions, chopped

1/2 pound shredded mozzarella cheese

Directions

Place chicken, tomato soup, mushrooms, onion, carrot, eggplant and green onions in a large bowl. Mix together. Cover and refrigerate 8 hours, or overnight. Preheat oven to 375 degrees F.

Remove meat from marinade and place in a large resealable plastic bag. Seal bag and shake to coat. Transfer to a 9x13 inch baking dish.

Bake uncovered at 375 degrees F for 1 hour, or until desired doneness. Rinse and drain excess marinade; rinse under cold water and dry on paper towels.

Preheat oven to 350 degrees F (175 degrees C).

Remove aluminum foil from baking dish and place into preheated oven. Pour tomato soup into dish. Sprinkle chicken with tomato soup and vegetables. Sprinkle with mozzarella cheese. Pour chicken mixture over vegetables and bake uncovered for 40 minutes.

Comments

Glirii writes:

⭐ ⭐ ⭐ ⭐ ⭐

Keep a cold beer or a pitcher of water nearby. First time I've ever tried cooking with dried peppers. Gave it the kick, but we ended up pushing most of them to the side of the plate, because their texture left something to be desired. I added diced white mushrooms, and Jon was really nice serving them, even though he often skipped meals. My husband picked this recipe- he doesn't eat meat, but seemed to enjoy it- we're e-l a-sides. I added green bell pepper, which my husband had picked, and ate it! He said it was bonito, which means oily. I'd make it again--a thousand things...