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