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A1 Chicken in Cream of Mushroom Soup

 
A1 Chicken in Cream of Mushroom Soup
6.1k

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

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

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

Reviews

+8

about 7 years

I made this tonight and everyone loved it! I used chicken broth instead of vermouth. My hubby doesn't like sour cream and I was worried the dish would have a strong sour cream taste, but was pleasantly surprised! Will definately make this again.

+6

about 7 years

As the creator says, 'this may not sound like an exciting dish, but it makes a wonderful meal . . . '. The splash of vermouth, and the use of full fat sour cream adds depth, and adding freshly sliced mushrooms and sauteed onions enhances things even more.

Truly there's nothing complicated here, and it's as easy for a college student as it is for a busy homemaker.

I loved it for being such a cinch, and everyone else loved it for being so delicious. Thank you for posting!

over 15 years

This is delicious and easy! I added the mushrooms, broccoli and pepper and even the kids loved it! It also makes for quick and easy leftovers!

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Comments

cdk
South Africa
 about 7 years ago

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


Delhi, India
 3 months ago

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

Yukon, United States
 16 days ago

Can I use vegetable oil instead of olive oil

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

happyzhangbo
Toronto , Ontario, Canada
 10 days ago

Nutrition Facts

Serving Size 348g (12.3 oz)
Amount per Serving
Calories 52760% of calories 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?

 

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