4 boneless, skinless chicken breasts (about 1 pound) 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 1 (10.
75 ounce) can cream of chicken soup 1 (10.
5 ounce) can condensed cream of mushroom soup 1/2 cup milk 1/4 cup sun-dried tomatoes, chopped 1/4 cup grated Parmesan cheese Salt and pepper to tasteInstructions:
1.
Preheat oven to 375 degrees F (190 degrees C).
2.
Season chicken breasts with salt and pepper.
3.
Heat olive oil in a large skillet over medium heat.
4.
Brown chicken breasts on both sides for 2-3 minutes per side.
5.
Remove chicken from skillet and set aside.
6.
Add onion and garlic to the skillet and cook until softened.
7.
Stir in cream of chicken soup, cream of mushroom soup, milk, sun-dried tomatoes, and Parmesan cheese.
8.
Bring to a simmer and cook for 5 minutes, or until sauce has thickened.
9.
Pour sauce into a 9×13 inch baking dish.
10.
Place chicken breasts in sauce.
11.
Bake for 25-30 minutes, or until chicken is cooked through and sauce is bubbly.
12.
Serve hot over pasta, rice, or vegetables.