Ingredients

The following ingredients have 4 Servings
  • 2 teaspoon canola oil
  • 1 1/2 cup sliced mushrooms
  • 1/4 cup diced lean ham or Canadian bacon
  • 4 (6-ounce) boneless, skinless chicken breasts
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 (10-3/4-ounce) can low sodium reduced-fat cream of chicken soup
  • 3/4 cup reduced-fat milk
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon onion powder
  • 1/4 cup shredded reduced-fat mozzarella cheese

Instruction

  • Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  • In a large skillet over medium-high heat, heat oil; saute mushrooms and ham 5 to 7 minutes, or until they begin to brown.
  • Sprinkle chicken on both sides with garlic powder and pepper; place in baking dish. Spoon mushroom mixture evenly over chicken.
  • In a medium bowl, whisk soup, milk, thyme, and onion powder. Spoon over mushroom layer. Sprinkle with cheese.
  • Bake 25 to 30 minutes, or until chicken is no longer pink in center.