23oz.1 Family Size can cream of mushroom soup (or 2 10.5-oz. cans)
1tbspWorcestershire sauce
1/2tspFreshly ground black pepper
2lb.boneless, skinless chicken breasts*
Instructions
Preheat oven to 350.
Layer a couple of spoonfuls of cream of mushroom soup at the bottom of a baking dish. Drizzle on some Worcestershire and a little sprinkle of black pepper. Place the chicken breasts on top. Add a little more Worcestershire and black pepper. Cover with remaining cream of mushroom soup, plus another dash of Worcestershire and black pepper.
Bake at 350 for 40-45 minutes, until chicken is cooked through (thermometer inserted into the thickest part registers 165).
This recipe makes about 4 servings.
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Notes
*Feel free to add more of each ingredient to feed a larger crowd.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.
Keyword chicken breast, Chicken with Cream of Mushroom and Worcestershire, easy dinner, easy recipe