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Gluten-Free Creamy Mushroom Chicken

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Gluten-Free Creamy Mushroom Chicken
  • Prep 10 min
  • Total 35 min
  • Servings 4
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Enjoy this creamy mushroom chicken that’s made using Progresso® soup – a delicious dinner.
Updated Mar 20, 2013

Ingredients

  • 4 boneless skinless chicken breasts (1 1/4 lb)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup butter
  • 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
  • 1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
  • 2 tablespoons gluten-free sour cream
  • 1/4 to 1/2 teaspoon paprika
  • 3 cups hot cooked brown or white rice

Steps

  • 1
    Season chicken with salt and pepper; set aside. In 12-inch nonstick skillet, melt butter over medium heat. Add mushrooms to butter; cook 5 minutes, stirring frequently, until beginning to brown. Remove from skillet; reserve.
  • 2
    In same skillet, add seasoned chicken. Cook uncovered 8 to 12 minutes, turning once, until light golden brown; stir in reserved mushrooms and the soup. Reduce heat; cover and simmer 15 minutes, stirring occasionally, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to serving platter; keep warm.
  • 3
    Stir sour cream and paprika into mushroom mixture. Heat through (do not boil). Pour mushroom mixture over chicken on platter; serve with hot rice.

Tips from the Betty Crocker Kitchens

  • tip 1
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition

520 Calories, 23g Total Fat, 37g Protein, 40g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
520
Calories from Fat
210
Total Fat
23g
36%
Saturated Fat
11g
57%
Trans Fat
1/2g
Cholesterol
125mg
42%
Sodium
870mg
36%
Potassium
400mg
12%
Total Carbohydrate
40g
13%
Dietary Fiber
4g
18%
Sugars
2g
Protein
37g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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