One of my husband’s favorite dishes has always been chicken mushroom fettuccine. I’ve never made a cream sauce for pasta and the jarred stuff just didn’t seem ok to me (cream, in a jar?) so it was one of his restaurant favorites when we went out. Then a friend of mine shared her recipe for a chicken and mushroom dish that reminded me of his favorite. I made it one evening…and we’ve had it at least twice a month since! It’s a keeper (mind you, so is he.)
Easy Chicken Mushroom Linguini
Recipe type: Entree
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 4 chicken breasts
- 2 cans condensed mushroom soup
- ½ an onion, sliced
- 1 can sliced mushrooms or 1 cup fresh sliced
- linguini noodles
Instructions
- Place chicken breasts in a baking dish.
- Cover with mushroom soup, sliced onions and mushrooms, turning to coat.
- Cover with tin foil and bake in for 1 hour at 350F.
- Cook linguini to desired consistency when chicken is almost ready.
- Serve chicken on top of noodles, I allow for plenty of extra sauce with this recipe! Enjoy!
This looks delicious!!
This looks so good and easy! I’m definitely bookmarking to give it a try soon. One question — are the cans of mushroom soup the condensed ones or ready-to-serve? Thanks for sharing this recipe!
Condensed! Thanks for the question I’m going to go in and edit the recipe to reflect that in case anyone else is wondering! Enjoy – let me know what you think when you make it!
This looks delicious, Tenille.
Oh gosh that looks GOOD!!!!
boneless chicken breasts?