2-Step Cream of Mushroom Chicken

So growing up, one of my mom's staple recipes, as well as one of our family's favorites, was her "Chicken and Rice" dinner.  I can remember the warm smell of the chicken broth simmering in the crock pot all day.... oh the good 'ole days! 


Well to put it simply, "chicken and rice" is a simple dish.  As I'm told by the chef herself, chicken breasts are put in a crock pot, along with canned cream of chicken soup, then served with white rice and the chicken "gravy" that simmers along with the chicken all day.


Anyway, the other day I re-vamped Mom's traditional chicken and rice recipe by making it in a skillet!  and I used cream of mushroom soup instead of chicken.  It was so easy and so yummy and tasted just like my mom's home cooking- right in my little apartment in Provo. :)  (Not to mention this it is a healthy, low-fat meal full of protein!)

2-Step Cream of Mushroom Chicken

4 boneless, skinless chicken breasts
Pam butter-flavored cooking spray
1 can Cream of Mushroom soup
1/2 cup water


Spray large skillet with cooking Pam and place over medium heat. Place chicken in skillet. Wash hands. Cook chicken about 5 to 7 minutes or until lightly browned.
Add soup and water to skillet; cover and simmer until chicken is done (internal temp 170°F).

Makes: 4 servings

Nutritional Facts: Calories: 234, Fat: 11 grams, Protein: 27 grams,Carbohydrate: 6 grams, Cholesterol: 76 mg, Sodium: 599 mg