Creamy Chicken and Mushroom Bake
Romaine Salad with Lemon Vinaigrette
Wine Recommendation
Clos du Bois Chardonnay
Ingredients
- 1 (8-oz) pkg sliced mushrooms
- 1 Tbsp olive oil, divided
- ¾ lb boneless, skinless chicken thighs, cut into 1-inch pieces
- ½ tsp Italian seasoning
- ¼ tsp garlic powder
- ¼ tsp pepper
- ½ (10.5-oz) can cream of mushroom soup
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F. Cook mushrooms in ½ Tbsp hot oil in a large skillet over medium-high heat 6 minutes or until lightly browned. Transfer mushrooms to an 8-inch broiler-safe baking dish coated with cooking spray.
- Cook chicken in ½ Tbsp hot oil in same skillet over medium-high heat 6 minutes or until browned. Add to mushrooms in dish.
- Sprinkle chicken with Italian seasoning, garlic powder, and pepper. Stir in soup until chicken and mushrooms are coated. Sprinkle with cheese.
- Cover with foil; bake 20 minutes or until chicken is done. For a browned top, increase oven temperature to broil, uncover and broil 2 minutes.
Side Dish Ingredients
- 1½ Tbsp olive oil
- 1 Tbsp lemon juice
- ½ tsp Dijon mustard
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 clove garlic, minced
- ½ (10-oz) pkg chopped romaine lettuce
Side Dish Instructions
- Whisk together oil, lemon juice, mustard, salt, pepper, and garlic in a medium bowl. Add lettuce; toss.
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