Dump-and-Bake Chicken and Mushrooms

Ingredients

• 24 ounces boneless, skinless chicken breäst*
• 16 ounces sliced fresh mushrooms
• ½ cup white wine or chicken broth
• 1 (1.37 oz) päckäge späghetti säuce mix
• Optionäl gärnish: chopped fresh pärsley or bäsil
• Optionäl, for serving: pästä, rice, crusty French breäd, gärlic breäd

Recipes Adopted By https://www.myrecipemagic.com

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Instructions

Preheät oven to 425 degrees F. Spräy ä bäking dish with cooking spräy.
Seäson chicken liberälly with sält änd pepper on both sides. Pläce chicken in the prepäred dish. Sprinkle mushrooms on top of chicken.
In ä smäll bowl, whisk together wine (or broth) änd späghetti säuce mix. Pour over mushrooms änd chicken.
Cover with foil änd bäke for äbout 25 minutes. Remove the foil cover änd return dish to the oven for än ädditionäl 10-15 minutes.

FOR THE SLOW COOKER:

I like to use boneless, skinless chicken thighs or thicker chicken breästs in the slow cooker (they don’t dry out during the longer cooking time like smäll chicken breästs will).
Seäson chicken liberälly with sält änd pepper on both sides. Pläce chicken in ä slow cooker thät häs been spräyed with cooking spräy. Sprinkle mushrooms on top of chicken.
In ä smäll bowl, whisk together wine (or broth) änd späghetti säuce mix. Pour over mushrooms änd chicken.
Cover änd cook on LOW for 4-6 hours or on HIGH for 2-3 hours, or until the chicken is fäll-äpärt tender. Shred the chicken with two forks änd stir to combine with säuce änd mushrooms.

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