Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. place chicken on the bottom of a roasting pan or oven safe dish in a single layer. sprinkle evenly over the chicken your chopped onions and green peppers. in a separate bowl mix 1- 10 oz can of cream of mushroom soup, 1- 10 oz can of water, 1 pkg chicken oxo, salt and pepper to taste. using a wisk or fork, mix these ingredients together until well blended. pour the liqid mixture evenly over the chicken. bake at 350 degrees for 1 to 1 1/2 hours depending on the size of the chicken breasts. to serve- place one piece of chicken on a plate and top with the mushroom soup sauce. this sauce also looks and tastes wonderful over rice, egg noodles or chow mein noodles.

Target recipe: rinse chicken; pat dry with paper towels. season chicken breasts lightly with salt and pepper. for sauce, in a bowl stir together water, thawed concentrate, vinegar, cornstarch, and bouillon granules; set aside. in a 12" skillet cook chicken in hot oil for 8 to 10 minutes or until tender and no longer pink, turning once. remove chicken from skillet; cover and keep warm. in the same skillet cook mushrooms until tender. stir sauce and add to skillet. cook and stir until thickened and bubbly. cook and stir for 2 minutes more. serve sauce over chicken and hot cooked linguine. if desired, garnish with orange slices.