Tuesday, February 14, 2012

Tasty Tuesday: Festive Chicken

1 tsp onion powder
1/2 tsp paprika
1/4 garlic powder
1/4 tsp pepper
Chicken Breasts
1 can cream of mushroom soup
1/4 cup of milk
1 small onion chopped
1-2 sweet peppers chopped

Preheat oven to 375 degrees. 

Combine spices in a plastic bag. Place chicken into bag to coat.

Place chicken breasts into baking dish dotting each with margarine. 

Bake for 30 minutes.  

Meanwhile combine onions, peppers, milk, and soup.  After 30 minutes of baking, drizzle chicken with soup mixture.  Bake for 30 additional minutes. 

Bon Appetit!


  1. Darlene, it is yummy and really easy to make. My kids always beg for this! Thanks for stopping by to check out my recipe and comment!

  2. Looks pretty good Kathy, but this "CAN of mushroom soup" lol. Soup doesn't come in cans here. I think I can find a package of dehydrated mushroom soup, though, and I might used pressed garlic instead of powder. Why does garlic powder always get so "grungy" in the spice jar? Are you supposed to bake the breasts open? Or in a bake-bag? Can I skip the margarine if I use a bake-bag?

  3. Weissdorn, a package of dehydrated mushroom soup would work as well. Pressed garlic will also work. I usually bake the chicken breasts open, then I pour the soup mixture over the top and bake for another 1/2 hour. If you baked the chicken in a bag you could always warm the soup, onions, and peppers in a sauce pan on the stove top then drizzle the chicken before you serve it. If you are trying to cut back on things like margarine, you certainly could skip it. The moisture would be sealed in with the baking bag. The margarine helps keep the breasts moist which is the reason I dot the chicken with it before putting it in the oven. Hope that helps? Thank you for stopping in to check out my recipe and for your comments!

  4. Baked chicken for dinner is so comforting. This recipe looks easy, but oh so very yummy!

  5. Betty, it is an easy recipe to throw together on a school night. It is one of those recipes I can plan on making every week because my kids love it that much. I like it because once you get the prep work done, you put it in the oven and go about your business. Thanks for stopping by to read and comment!

  6. I'd probably substitute the Cream of Mushroom soup with Cream of Chicken at my house--because no one here likes mushrooms. Otherwise--a great recipe! Cheers, Jenn

    1. Jenn, I would think that would work fine! Thank you for stopping by to check out my recipe!