The entire family will love this chicken meal with cream of mushroom sauce. If you’d like, you can serve it with white rice or potatoes.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
Ingredients
- 2 tablespoons butter
- 1 (12 fluid ounce) can evaporated milk
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 ¼ cups water, or as needed
- 1 onion, chopped
- salt and pepper to taste
- 2 pounds skinless, boneless chicken breast halves, cubed
- 1 (6 ounce) can sliced mushrooms, drained
Instructions
- Gather all ingredients,
- Dotdash Meredith Food Studios
- Melt butter in a large saucepan over medium heat; stir in evaporated milk, condensed soup, and water. Add onion, salt, and pepper; bring to a boil.
- Dotdash Meredith Food Studios
- Stir in chicken and simmer until chicken is cooked through, about 15 minutes.
- Dotdash Meredith Food Studios
- Stir in sliced mushrooms and simmer, stirring often, for 5 minutes more.
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Reviews
This is really fun and easy to make, you can tweak it all directions! with less water, add 1/2 cup white wine it will reduce a bit and add a ton of flavor! add a dollop of sour cream, and a spoon full of chicken bouillon. Great as well with pork chops, garnish with fresh parsley or fresh oregano. Good stuff !!
I substituted the evaporated milk and water for a can of half and half. seared the chicken then put it all on top of thick sliced potatoes then poured the mushroom soup and fresh sliced mushrooms in a crockpot and let it cook for 4-6 hours until done
This was a family hit. I seasoned the chicken, using Tony’s seasoning, garlic powder, onion powder and black pepper, before I cooked it. I didn’t have canned mushrooms, but they weren’t missed. I minced a few garlic pods and added them with the chicken. I cooked the onion and garlic with the chicken first, before adding it to the gravy/soup. I added less than half of the water after reading some of the other reviews. I used about 3/4 cup of water. I added a very small amount of gravy master/kitchen bouquet as my husband is not a fan of “white” gravies. I served it over hot rice. Would be good over pasta I’m sure. Tonight is leftovers — I’m cooking more chicken, onions and garlic to add to what’s already in the pot from last night. I’m thinking of grating some fresh parmesan over the top when heated thru. So many variations can be made using this recipe. This is a keeper. I’ll pass it along to family members.
Delicious!! Would be delicious with some cheese sprinkled on top too. New family favorite.
I only added half a can of water and used the leftovers for a pot pie filling
The only things I changed is I lessened the water 1/4 c and used fresh mushrooms. I recommend next time to cook chicken and mushrooms separately before adding back in to soup.
It turned out great, the only thing I did was add more mushrooms.
This is a quick and easy dish. Made it twice. Exactly like the recipe and taste good but to thin. 2nd time just used half and half only and it thickened up perfectly and i added half cup of mixed vegetables. This is on the list now.
This was great. I left out the water and sauteed the onions and some minced garlic in the butter first. Definitely a keeper!
I added more seasonings
Came out great read the comments got the right consistency pretty delicious and simple
I used 2 cans of cream of mushroom and one can water and one can almond milk turned out very creamy and good
I used about 3/4 cups of water, 2teaspoons of whole milk no evaporated milk, spinach, cream of mushroom with garlic full can, I let my chicken cook for about 40 minutes and seasoned it with Tony’s creole season, garlic powder , onion powder, lemon pepper, salt, black pepper, red pepper seasoning & sprinkled garlic powder over the sauce served it on top of rice with potatoes really good!
Easy and delicious !
Simple and quick dish to have on hand when your rushed for time. And very delicious. . .
didnt use any water, added some red pepper, oregano, garlic and basil for some spice, loaded it w/ broccoli, peppers, fresh mushrooms for the last five minutes.
My family loved this dish! I too prefer a creamier texture so after reading several reviews I omitted the water/evaporated milk and used 1 1/4 cups milk (2%). It was perfect and I will definitely make it again!
Very good and easy to make
Finally found the answer to boring store-bought chicken! Jus added a can of cream of mushroom to a torn apart Rosemary & Garlic rotisserie chicken from Ralph’s, a cup of almond/coconut milk and a jar of drained Green Giant mushrooms, salt & pepper to a large skillet and covered and simmered for about 15 – 20 minutes until tender. Served over rice and it was great! Noodles would be even better! Next time, I might add frozen carrots and peas and maybe even mix a can of cream of chicken in there! Whole thing took less than 30 mins and the wife loved it! I also steamed some frozen carrots and green beans in the steamer which rounded it out. (Be sure to rinse frozen veggies and drain before cooking to get that “Icebox” taste out!) Not bad for someone who doesn’t cook! Thanks for the inspiration!!
Paired it with a spinach and cheese tortellini. Made this as a dinner for six. Left out the water and doubled the 2% milk and two cans of soup. Used double amount of fresh mushrooms and more green onions. Great taste and desires thickness because I allowed it to cook for awhile.
Very good, easy meal to make. Sautéd the onions and garlic prior to adding the butter and the cream of mushroom soup which I used a 22.5 OZ can. Added a little red pepper. I did follow the other recommendations and added very little water and a 1/4 cup of 0% milk. Simmered for about 30 minutes then served it over white rice. My wife and kids thought it was very good!!