I don’t usually cook with processed ingredients, but once in a while on a busy day a can of Campbell’s Soup and some French’s French Fried Onions can come in very handy! I developed this recipe one night when I was short on time and inspiration, and while I don’t serve it often, when I do it gets rave reviews. I like to serve it with wholegrain or brown rice which I have tossed with some steamed green beans and flaked almonds.
Crispy Onion Chicken
2 tablespoons vegetable oil (I use a mild olive oil)
4 chicken breasts, free range, pasture raised or organic if possible
1 large fresh onion, finely chopped
1½ cups sliced mushrooms
1 generous cup French’s French Fried Onions
1 can Campbell’s Condensed Chicken or Mushroom Soup
½ can milk
Preheat the oven to 375ºF (190ºC or 180ºC for a fan oven).
Heat 1 tablespoon of the oil in a frying pan over medium heat and sauté the chicken breasts until just lightly brown on both sides. Place the chicken in a large casserole pan and keep warm.
Add the remaining tablespoon of oil to the frying pan along with the fresh onion and mushrooms and sauté until softened and lightly browned.
Mix the soup and milk together and pour over the onions and mushrooms. Pour this mixture over the chicken in the casserole dish. Sprinkle with the French Fried Onions.
Bake for 30 minutes or until the top of the casserole is bubbly and golden and the chicken is cooked through.