8 boneless skinless chicken breast (4 oz each) - I used a 2.5 lb bag of frozen chicken breasts and cut the largest pieces in half so that I had 8 pieces
Salt and pepper to taste
2-3 Tablespoons olive oil
1 cup chopped onion
4 cloves garlic, minced
(1 pound mushrooms, quartered) - I left these out because we don't particularly like mushrooms.
2 cans (10-3/4 oz each) condensed tomato bisque soup, undiluted - I just used tomato soup because I couldn't find the bisque
3/4 cup beef broth
1 teaspoon dried basil
1 teaspoon dried oregano
Hot cooked rice or egg noodles (we used egg noodles tonight but both would be delicious)
Sliced ripe olives and minced fresh parsley to garnish, optional
Sprinkle chicken with salt and pepper. In a large skillet, cook chicken, uncovered, over medium-high heat in oil for 8-9 minutes. Turn chicken, add the onion, garlic, and mushrooms. Cook 8 minutes longer or until chicken juices run clear.
Using a slotted spoon, remove four chicken breasts and half of the vegetables to a greased 2 1/2 quart baking dish. Cool.
In a large bowl, whisk together the oup, broth, basil, and oregano; pour half over chicken in the skillet. Cover and simmer for 5-10 minutes or until heated through. Serve over noodles or rice. Garnish with olives and parsley, if desired.
Pour remaining soup mixture over chicken in baking dish. Cover and freeze for up to 3 months.
To use frozen chicken: Thaw in the fridge overnight. Cover and bake at 350 degrees for 35-40 minutes or until heated through. Serve over noodles or rice. Garnish with olives and parsley, if desired.
I'm thinking about experimenting with this to bake instead of cook on the stovetop. I may try sauting the vegetables first in just a little oil - probably 1 Tbsp, and adding them to the sauce, then pouring the sauce over raw chicken breasts in a baking pan and baking at 350 degrees for 50-60 minutes. This would greatly reduce the oil.