Ingrédients pour Cream Of Soup Chicken
- Boneless Skinless Chicken Breasts
- Cream Of Chicken Soup
- Cream Of Mushroom Soup
- Chicken Broth
- Salt
- Pepper
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Comment préparer Cream Of Soup Chicken
- Brown 1 lb boneless, skinless chicken breasts in 1 tablespoon of olive oil in a large frying pan until lightly browned. Set aside.
- In a large pot or slow cooker, combine 1 (10.75 ounce) can condensed cream of mushroom soup, 1 (10.75 ounce) can condensed cream of chicken soup, and 1 (14.5 ounce) can chicken broth.
- Add the browned chicken to the soup mixture.
- **Stovetop:** Bring to a simmer, then reduce heat and cook for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened slightly. **Slow Cooker:** Combine all ingredients in a slow cooker and cook on low for 4-6 hours, or until chicken is cooked through.
- If desired, thicken the sauce further by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the soup and cook for a few more minutes until thickened.
- Serve hot with cooked rice or mashed potatoes.
Nutrition Information (Approximate per serving)
Sodium
69 g
Sugar
7g
Fat
16g
Carbs
3g
