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.
or other vegetable oil
cream of mushroom soup
chicken breast halves, boneless, skinless
or any chicken pieces, thighs, legs, with skin or without
any kind, spirals or penne work well
fresh, or frozen (optional)
sliced any kind (optional)
sweet red bell peppers
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.
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.
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.
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.
Serve with a grind of black pepper if desired.
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.