Search
by Ingredient

A1 Chicken in Cream of Mushroom Soup

StarStarStarStarEmpty star

Your rating

A1 Chicken in Cream of Mushroom Soup

Quick and easy chicken mushroom pasta and vegetable dinner. One pan, no fuss, forgiving and adaptable family favorite.

 

Yield

4 servings

Prep

15 min

Cook

45 min

Ready

60 min

Ingredients

Amount Measure Ingredient Features
1 tablespoons olive oil
or other vegetable oil
Camera
2 cups sour cream
or yogurt
Camera
8 ounces cream of mushroom soup
one can
Camera
1 pound chicken breast halves, boneless, skinless
or any chicken pieces, thighs, legs, with skin or without
Camera
black pepper
to taste
* Camera
1 cup pasta
any kind, spirals or penne work well
* Camera
1 cup broccoli florets
fresh, or frozen (optional)
Camera
1 cup mushrooms
sliced any kind (optional)
Camera
½ cup sweet red bell peppers
diced (optional)
Camera

Ingredients

Amount Measure Ingredient Features
15 ml olive oil
or other vegetable oil
Camera
473 ml sour cream
or yogurt
Camera
231.2 ml/g cream of mushroom soup
one can
Camera
453.6 g chicken breast halves, boneless, skinless
or any chicken pieces, thighs, legs, with skin or without
Camera
1 x black pepper
to taste
* Camera
237 ml pasta
any kind, spirals or penne work well
* Camera
1 x broccoli florets
fresh, or frozen (optional)
Camera
1 x mushrooms
sliced any kind (optional)
Camera
1 x sweet red bell peppers
diced (optional)
Camera

Directions

  1. Rinse and dry the chicken pieces. Ensuring that the chicken is dry will help it brown. Heat the oil in a large pot over medium to medium-high heat.

  2. Brown the chicken very well, this will take about 10 to 15 minutes. Don't worry about the brown bits on the bottom, that's flavor. If not using skinless chicken drain off as much of the fat as you can.

  3. De-glaze the pan with a splash of vermouth, wine or water and scrape up the brown bits. This adds a tremendous amount of flavor. Add the cream of mushroom soup and sour cream. Optionally add some additional milk if you prefer more sauce. Blend well. Cover, reduce heat and simmer for 30 to 40 minutes, the sauce will thicken a bit. Stir occasionally.

  4. Cook some pasta, broccoli, sauté some mushrooms in a bit of butter or any other vegetables you would like to add. Add any optional vegetables and simmer for a few minutes to heat everything up.

Serving

Serve with a grind of black pepper if desired.

Notes

This recipe makes great leftovers. To reheat: Add a bit of milk to the sauce and either reheat in the pot or in a microwave for about 3 minutes.

This may not sound like an exciting dish but it makes a wonderful meal and I always get rave reviews. Simple one pot comfort food for my kids.

This recipe is very forgiving; you can add whatever you have on hand and very easily double the amounts for extra leftovers.



* not incl. in nutrient facts Arrow up button

Comments


cdk

Thank you, I can see that this recipe will become a family favourite!

anonymous

I am very excited to know new things. like this one, i was unaware of Chicken in Cream of Mushroom Soup So thank you.

anonymous

Can I use vegetable oil instead of olive oil

happyzhangbo   

Yes, absolutely. Vegetable oil is interchangeable with olive oil.

anonymous

sorry am i supposed to leave the chicken in the pan with the sauce cooking or take it out?

 

 

Nutrition Facts

Serving Size 348g (12.3 oz)
Amount per Serving
Calories 52760% from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 17g 86%
Trans Fat 0g
Cholesterol 147mg 49%
Sodium 551mg 23%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 2%
Sugars g
Protein 82g
Vitamin A 38% Vitamin C 70%
Calcium 17% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

Email this recipe