Gluten Free Mushroom Soup with Smothered Chicken
Turn any weeknight into an event with this creamy, savory, smoky Gluten Free Mushroom Soup with Smothered Chicken. The smell of smoky bacon and herbaceous Italian spices will have your family flocking to the table asking what’s for dinner.
Servings: 4
Calories: 193kcal
Equipment
- Square or oval baking dish
- Instantread themometer
Ingredients
- 3 Chicken breasts
- 2 slices diced bacon small
- 1 can cream of mushroom soup gluten free
- 1 cup shredded mozarella cheese
- ¾ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ¾ teaspoon paprika
Instructions
- Preheat oven to 400 ℉.
- Combine all seasonings together. Then, rinse and pat dry chicken breast. Lay into a large round of square baking dish.
- Coat both sides of the chicken with the seasoning mixture.
- Next, spoon cream of mushroom soup evenly onto each breast, pouring the remaining soup around the chicken.
- Sprinkle shredded mozzarella across the chicken breast and then top off with the chopped bacon.
- Bake uncovered in the oven for 35-40 minutes until the internal temperature reaches 165 °F.
Notes
Top Tips:
- Make sure that you choose a baking dish large enough that the chicken is spread out and not on top of each other. This will allow the chicken to not only cook evenly but also fully coat the chicken.
- An instant-read thermometer is your best friend. This will ensure that your chicken is done without overcooking it and drying out.
- In addition to spaghetti squash, this is also delicious served with rice or mashed potatoes to mop up the sauce.
Nutrition
Serving: 1serving | Calories: 193kcal | Protein: 36g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 197mg | Potassium: 627mg | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg
