Instructions:
1. Preheat Oven:
Preheat your oven to 350°F (175°C).
2. Sear the Chicken:
Season chicken with salt and pepper. In a skillet over medium heat, add olive oil and sear the chicken for about 2–3 minutes per side until lightly browned.
Set aside (it will finish cooking in the oven).
3. Make the Creamy Sauce:
In a saucepan (or same skillet), combine:
Mushroom soup
Chicken broth
Cream cheese
White wine
Italian seasoning mix
Garlic and onion powder
Heat gently over medium, whisking until the sauce is smooth and creamy.
4. Assemble & Bake:
Place the seared chicken in a baking dish. Pour the sauce evenly over the chicken.
Cover with foil and bake for 35–40 minutes, or until chicken is cooked through (internal temp 165°F / 74°C).
5. Serve Over Rice:
Spoon the creamy sauce and chicken over a bed of warm cooked rice. Garnish with chopped parsley or grated Parmesan if desired.
Tips & Variations:
Add sautéed mushrooms or spinach to the sauce for extra depth.
Substitute angel hair pasta if you want to try the original version.
For a one-pan version, use parboiled rice and bake it all together (I can give you that method too!).
ADVERTISEMENT
