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Campbell's Kitchen Chicken with Sun-Dried Tomatoes

Campbell's Kitchen Chicken with Sun-Dried Tomatoes

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Campbell's Kitchen

Campbell's Kitchen

Sun-dried tomatoes, basil and cream of mushroom soup combine to make a luscious, Mediterranean-style sauce for sauteed chicken and egg noodles.  

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 470 kcal
  • 24%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 32.8 g
  • 66%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 762 mg
  • 30%

Based on a 2,000 calorie diet

Directions

  1. Heat 2 tablespoons oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
  2. Heat the remaining oil in the skillet over medium heat. Add the shallot and cook and stir for 2 minutes. Stir the soup, water, tomatoes, vinegar and chopped basil in the skillet.
  3. Return the chicken to the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce over the noodles. Sprinkle with the cheese and sliced basil, if desired.
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Reviews

Party of 6
15

Party of 6

1/5/2010

Very good flavor, though the sauce turned out a little too thin. If I make it again, I will thicken with a little cornstarch.

Dovie65
13

Dovie65

1/16/2010

I made this for the first time the other day. It's actually pretty good! My sauce was a little thick, so I added a bit of water. I cut up the chicken breasts after simmering, before putting them back in the sauce and topping the pasta. It doesn't taste like a "soup recipe" at all. Oh, and I added a little bacon for extra flavor. It looks like something from the Olive Garden with very little effort.

Trixie33
10

Trixie33

3/1/2010

What a way to use chicken breast! Made it 2X in 2 weeks already. Once as written, next with adjustments. Used cream of mushroom soup with roasted garlic, which made a huge difference! Added extra sauted mushroom, did them with the onions. Loved the red wine vinager, gave it such a flavor, don't leave out! The fresh Parm was nice, but the jarred tasted just was well. I think that might be personal perference. The sun-dried tomotoes were out of a jar, already sliced, easy & good! If you love mushrooms make this!!

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