Baked Chicken with Stewed Tomatoes & Mushroom Soup - Recipe

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BAKED CHICKEN WITH STEWED TOMATOES & MUSHROOM SOUP
1 lb. chicken breasts (boned) or tenderloins 1 (10 1/2 oz.) can mushroom soup 1 (8 oz.) can stewed tomatoes 3/8 lb. (3/4 c.) cheddar cheese, grated 1/3 c. onions, chopped 1 oz. pimentos Paprika to suit Butter In 2 quart saucepan combine soup, tomatoes and cheese. Stir over low heat until cheese melts. Add onions and pimentos. Place chicken in well buttered 8 x 8 x 2 inch baking dish. Spread first mixture over chicken. Then dot with butter. Cover. Bake for 45 minutes at 350 degrees, uncover, sprinkle with paprika. Bake 15 minutes longer or until done. Microwave: Cover microwave bowl with plastic wrap, vent microwave on high 20-22 minutes, turn bowl after 10 minutes. Uncover, sprinkle with paprika. Microwave on high 1 1/2-2 minutes. Let stand 5 minutes. Serve with Au Gratin potatoes and salad.

Since microwave ovens vary in power, you may need to adjust your cooking time.

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recipe reviews
Baked Chicken with Stewed Tomatoes & Mushroom Soup

· Dec 12 · #54704

Maria (New Jersey) says:

Wow, that was great, everyone loved it. Taste was outstanding. Definitely a keeper.

· Dec 9 · #115780

Chris (New York) says:

So easy and so delicious! I used all leftovers... Leftover stewed tomatoes, left over chicken and left over peas and onions. added the soup and spice and it was great. Definitely a keeper! Served over brown rice and loved it!

· Aug 16 · #182074

Kate (Arizona) says:

Total surprise at how good this really is. I needed something quick and easy using ingredients I had on hand. I saw this and turned my nose up at it but saw the reviews and went for it. Total game changer. Loved this! Sauce reminds me somewhat of a sauce used for a shrimp or lobster bisque. Keeper.

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