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Ingredients
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6 boneless, skinless chicken breasts, trimmed of fat
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1 cup water
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1 packet peppercorn gravy mix
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1 medium onion, sliced into thin rings
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2 (10.5 ounce) cans condensed cream of mushroom soup
Directions
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Preheat the oven to 400 degrees F (205 degrees C).
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Whisk water and gravy mix together in a 2-cup liquid measuring cup.
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Place chicken breasts in a 9x13-inch glass baking dish. Arrange onion slices evenly over chicken. Spread condensed soup over onion slices. Pour gravy mixture over top and cover with a lid or aluminum foil.
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Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 1 hour, stirring after 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts (per serving)
244 | Calories |
8g | Fat |
11g | Carbs |
29g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 244 | |
% Daily Value * | |
Total Fat 8g | 11% |
Saturated Fat 2g | 10% |
Cholesterol 68mg | 23% |
Sodium 910mg | 40% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 0g | 1% |
Total Sugars 3g | |
Protein 29g | 59% |
Vitamin C 3mg | 3% |
Calcium 30mg | 2% |
Iron 2mg | 12% |
Potassium 409mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.