Chicken with Sun Dried Tomato Mushroom Sauce

I had one of those days when I came home from work with no idea of what I was going to make for dinner.  I had defrosted some chicken breast, but had no ideas.  So I grabbed my stash of "Cooking Light" magazines and paged through until I found something that looked interesting, then of course did not follow the recipe and made this :)

I placed the chicken breasts in a casserole dish-thusly:

Then I made a sauce (looks gross, huh?)

Its made up of these things

  • 1 can cream of chicken soup (98% fat free)

  • 1/4 cup chopped up sun dried tomatoes

  • 1/2 cup chopped portabello mushrooms

  • 1/4 cup chopped onion

  • 1 tbsp red wine vinegar

  • 1 tsp chopped garlic

  • 3 slices cooked bacon-chopped

  • 1/2 tsp sage

  • 1/2 tsp oregeno

  • 1/2 tsp roasted garlic red pepper spice (To be had at the soulard farmers market if you are in St. Louis)

  • 1/2 tsp basil

  • 3/4 cup water

Then pour the sauce over the chicken and bake at 350 for about 30 minutes

I served it with whole wheat buttered egg noodles

I think next time I will actually make on the stovetop so that I can brown the chicken and mushrooms and onions then simmer it with the sauce.