Easy Creamy Chicken Whites

Easy Creamy Chicken Whites





Servings: 4



1 [10-ounce / 284-mL] can cream of mushroom, asparagus, chicken or celery soup concentrate

1 pound [454 g] chicken whites

1 sweet green or red pepper, mombranes removed and seeded, into small dices

1 cup [250 mL] mushroom slices, fresh, or drained canned

Pepper, to taste







Preheat oven to 375°F [190°C].

Spread the bottom of an oven-safe large enough to just lay in chicken whites side-by-side baking dish with a little of the any cream soup concentrate.

Lay in chicken whites.

Evenly pour remaining cream soup concentrate over chicken whites.

Evenly top with sweet pepper dices dans mushroom slices.

Cover and bake onto middle rack of preheated oven for 35 minutes.

Uncover and bake chicken whites for 10 to 15 minutes more, until well-done, before serving.