Enjoy this creamy mushroom chicken that’s made using Progresso® soup – a delicious dinner.
Gluten-Free Creamy Mushroom Chicken
- Prep Time 10 min
- Total 35 min
- Servings 4
- Ingredients 9
Ingredients
- 4 boneless skinless chicken breasts (1 1/4 lb)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup butter
- 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
- 1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
- 2 tablespoons gluten-free sour cream
- 1/4 to 1/2 teaspoon paprika
- 3 cups hot cooked brown or white rice
Instructions
-
Step1Season chicken with salt and pepper; set aside. In 12-inch nonstick skillet, melt butter over medium heat. Add mushrooms to butter; cook 5 minutes, stirring frequently, until beginning to brown. Remove from skillet; reserve.
-
Step2In same skillet, add seasoned chicken. Cook uncovered 8 to 12 minutes, turning once, until light golden brown; stir in reserved mushrooms and the soup. Reduce heat; cover and simmer 15 minutes, stirring occasionally, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to serving platter; keep warm.
-
Step3Stir sour cream and paprika into mushroom mixture. Heat through (do not boil). Pour mushroom mixture over chicken on platter; serve with hot rice.
Nutrition
520
Calories
23g
Total Fat
37g
Protein
40g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 520
- Calories from Fat
- 210
- Total Fat
- 23g
- 36%
- Saturated Fat
- 11g
- 57%
- Trans Fat
- 1/2g
- Cholesterol
- 125mg
- 42%
- Sodium
- 870mg
- 36%
- Potassium
- 400mg
- 12%
- Total Carbohydrate
- 40g
- 13%
- Dietary Fiber
- 4g
- 18%
- Sugars
- 2g
- Protein
- 37g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 10%
- 10%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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