Ingredients
- 1/2 pound sliced fresh mushrooms (any kind)
- 8 to 10 chicken thighs
- 1 (10 3/4 ounce) can Campbell's Cream of Garlic Mushroom Soup, undiluted
- 1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup, undiluted
- 1/2 pound bacon, cooked then chopped
- Mozzarella cheese slices (as much as you need)
- 1/3 cup melted garlic butter spread (the kind used for garlic bread)
How to Make
-
Step 1: Butter a 13x9 pan. Mix both cans of soup together in a bowl. Pour roughly half of the soup mixture into the bottom of baking pan.
-
Step 2: Lay each piece of chicken across the pan in an even layer on top of the soup mixture. Pour the remaining soup mixture over the top of the chicken to fully coat it. Sprinkle bacon over soup mixture.
-
Step 3: Lay the mozzarella cheese slices overthe top of the bacon to fully cover it. Sprinkle mushrooms across the dish depending upon how much you like mushrooms.
-
Step 4: Pour melted garlic butter spread across the dish coating as much as possible with the 1/2 cup. Don't put much more on as it could become overpowering.
-
Step 5: Bake at 375°F for 50-60 minutes or until chicken is no longer pink.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.