10ouncescream of mushroom soup (I use the 98% fat free)(1 can)
⅓cupmilk
8ouncessliced mushrooms
1tablespoondried dill weed
1cuppearl onions (frozen)(optional)
1cupcrinkle cut carrots (frozen)(optional)
Instructions
Warm the olive oil in a large skillet over medium high heat.
1-2 tablespoons olive oil
Add the chicken and brown on both sides, approximately 5 minutes per side.
4-6 pieces boneless skinless chicken
While the chicken is cooking, mix the can of mushroom soup, milk, mushrooms, and dried dill weed together in a bowl. Also add in the optional onions and carrots if desired.
10 ounces cream of mushroom soup (I use the 98% fat free), ⅓ cup milk, 8 ounces sliced mushrooms, 1 tablespoon dried dill weed, 1 cup pearl onions (frozen), 1 cup crinkle cut carrots (frozen)
When the chicken is browned, reduce the heat to medium, and pour the mushroom soup mixture over the chicken.
Once the soup starts to bubble, cover and reduce the heat to low.
Cook for an additional 20-30 minutes, until chicken is done.