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.