Chicken With Black Mushroom Soup Recipes

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MOM'S CHICKEN BREASTS WITH MUSHROOM SOUP



Mom's Chicken Breasts With Mushroom Soup image

Mom's...what more can I say :-) (While it calls for (Campbell's) cream of mushroom soup, I think in this day and age one might prefer to use http://www.food.com/recipe/cream-of-whatever-soup-441744)

Provided by BarbryT

Categories     Chicken Breast

Time 1h5m

Yield 3-6 serving(s)

Number Of Ingredients 7

3 -6 chicken breast halves
1 (10 1/2 ounce) can condensed cream of mushroom soup, undiluted (if doubling recipe, use cream of celery soup for the second can)
5 1/4 ounces half-and-half (1/2 soup can) or 5 1/4 ounces milk (1/2 soup can)
onion salt
celery salt
garlic powder
pepper

Steps:

  • Preheat oven to 350°F.
  • Put chicken breasts in oven-ready pan. Sprinkle with onion, celery, garlic salts/powder and pepper.
  • In a medium bowl, combine condensed soup and half and half.
  • Pour over chicken breasts until well coated. Sprinkle generously with sliced almonds, then paprika.
  • Bake for one to one-and-a-half hours (depending on the size of the chicken breasts).

CHICKEN WITH BLACK MUSHROOM SOUP



Chicken With Black Mushroom Soup image

Provided by Nina Simonds

Categories     dinner, main course

Time 2h

Yield 6 servings

Number Of Ingredients 7

10 Chinese dried black mushrooms
Water to soak mushrooms
1 whole chicken, preferably with feet, weighing 4 to 4 1/2 pounds
6 cups boiling water
1/4 cup rice wine or sake
4 slices fresh ginger, smashed lightly with a flat edge of a knife
1 teaspoon salt

Steps:

  • In a bowl, cover mushrooms with water and soak for 20 minutes.
  • Using a heavy knife, cut the chicken through the bones into 12 to 14 serving-size pieces. Place the chicken in a pot with water to cover.
  • Heat until boiling, and cook for 2 minutes. Drain into a colander and run under cold water.
  • Remove mushrooms from water, discard stems, and cut large caps into halves.
  • Combine the chicken, mushrooms, boiling water, rice wine, ginger and salt in a heavy pot that will fit inside a bigger pot.
  • Put several inches of water in the bigger pot, and boil. In the bottom of the bigger pot, place a rack, and put the pot holding the chicken on it.
  • Cover both the pot with the soup and the bigger pot and cook over medium heat for one and a half hours. Replenish the bigger pot with more boiling water as it runs low.
  • When the soup is cooked, skim the fat, remove ginger, and add salt to taste.

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