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Ingredients50 m servings 498 cals
Original recipe yields 4 servings (4 breasts)
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a skillet over medium-low heat. Cook chicken in skillet Cook the chicken longer pink in the center and the juices run clear, about 10 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Transfer cooked chicken to a 13x9-inch baking dish; top each with a slice of provolone cheese. Pour soup over the chicken and cheese.
- Bake in preheated oven until the cheese is melted and the soup hot, about 20 minutes.
Per Serving: 498 calories; 27.3 g fat; 7 g carbohydrates; 53.9 g protein; 149 mg cholesterol; 997 mg sodium. Full nutrition
ReviewsRead all reviews 2
This was pretty good! Definitely easy! The only change I made was to broil the cheese for a minute after it melted so that it got a little crispy on top like French onion soup often has.