Canned Mushroom Soup Chicken Casserole (It's amazing, don't laugh)

OK, it's completely possible to add mushroom soup to a dish and have it turn out, fanblastintastic let me tell you.  I watched an episode of Anna and Kristina the other day and they were cooking from The Best of Bridge Cookbook and whipped up some, "Classy Chicken" that looked anything but with it's neon orange melted cheese.  I happen to love the Best of Bridge Cookbooks, and I can understand how at times people may think that using a can of creamed soup to a dish is old fashioned, but it's a great way to get kids to eat something and it's nostalgic and comforting too.  I only ever use mushroom soup if I'm going to open up a can of whup and find it's always delicious when you add wine to it.

Preheat the oven to 350.


Season one cut up whole chicken (for a nice variety of pieces) with salt and pepper and brown in a little olive oil over medium heat.  Once both sides of all the chicken are browned, remove from the pan, put on a plate  and add about 10 large sliced mushrooms and one sliced red pepper to the pan and saute for about 5 minutes over medium heat adding a little more oil if you need to.  Put the chicken in a 9 X 13 casserole dish (just an estimate, as it never really matters does it, just so long as you have room for the chicken and the sauce).  Put veggies over chicken.

Now, in a separate dish add 2 cans of mushroom soup with 1/2 cup of milk, and 1/2 cup of white or red wine.  Completely blend and then pour over evenly over chicken and garnish with some parsley and pop into the oven for about an hour.  Check the chicken periodically to make sure you don't over bake.  I generally cut into the chicken breast to check because I don't want them to dry out.