On a football day, the boys will love this delicious soup with beer as the base.
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound skinless, boneless chicken breast halves, cut into bite size pieces
- ½ onion, chopped
- 1 green bell pepper, chopped
- ¼ cup butter
- 1 teaspoon paprika
- 1 teaspoon garlic salt
- seasoning salt to taste
- 1 (10.75 ounce) can condensed cream of mushroom soup
- ½ cup water
Instructions
- Melt butter/margarine in a medium skillet over low heat. Add chicken, onion and green bell pepper and saute all over low heat for 4 to 6 minutes, stirring occasionally and turning chicken pieces. Season with paprika, garlic salt and seasoned salt to taste.
- Cover skillet and let cook until chicken is done and juices run clear, about 15 minutes. When chicken is cooked through add soup and water and let simmer, stirring. When liquid has reached the consistency of a sauce, the dish is done.
Nutrition Facts
| Calories | 305 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 96 mg |
| Dietary Fiber | 1 g |
| Protein | 28 g |
| Saturated Fat | 9 g |
| Sodium | 1102 mg |
| Sugars | 3 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I had a pound of Pork Stir I used instead of chicken.
Didn’t make this. I’m just surprised at how many people don’t know the difference between soup and stir fry.
If this recipe had a different name such as “Chicken and Vegetables in Gravy” and wasn’t so salty, I would have given it a better rating. This is good served over rice. Again, cut back on the garlic salt and seasoning salt and/or use low sodium soup.
I got to admit I was skeptical, but decided to try it and it was a hit with the family. I give it two thumbs up!
This was FANTASTIC!!!! so quick and delicious over rice. I didn’t add the water, and I used red peppers instead….
This is not a stir-fry recipe. Using a can of cream of anything soup is just unheard of when cooking stir fry!
Thanks for this delicious recipe! I substituted olive oil for butter, and added a little heat to the final product. I had all the ingredients at home, which made it a cheap fix for me. It is in no way a stir-fry, however, which is why when I copy this into my recipe box it shall be named ‘This is Not a Stir Fry’.
our family (including 2 toddlers) enjoyed this quick, easy recipe. I used several suggestions including reducing the amount of water; also used stir-fry veggies in addition to green pepper and onion and served it over brown rice.
Not a fan, not a lot of flavor, it just was very salty. We ate it but it wasn’t for us. Thanks for sharing anyway.
So easy, and pretty delicious! My family loved it! I made one modification–I put in only half a can of water with the soup, otherwise it gets a little too soupy.
I’m not so sure I would call this “stir-fry,” but is is certainly a keeper! I make this regularly, and everybody loves it!!
This recipe is not bad but there’s something missing. My family ate it without complaint but will try to spice it up a little next time I make it.
My husband and I cooked this up and it was an instant hit! We didn’t add the water and we didn’t add in the salt. We wanted the sauce to be chunky and we figured the soup had enough sodium. It was great and very easy to make!
good
A great recipe for all experience levels. It was easy enough for a beginner like me to perfect on the first try, and customizable enough to never be boring. It was one of the first things I cooked for my boyfriend and now he makes it for himself all the time!
delicious! and easy. served on whole wheat spaghettini
An okay recipe but certainly nothing exciting – the kind of thing I come up when I don’t know what else to make (you don’t need a recipe just common sense) It tasted fine and filled us up but I question why it is called a stir-fry, not enough veggies and the sauce was a gravy.
I used carrots,onion,small can of mushroom pieces,frozen brocoli and frozen green beans and mushroom soup w/ a 1/2 can of milk instead of water. Also salt,pepper and minced garlic. Severe over herb and butter Lipton’s Rice. I guess some people lost thier taste buds because i thought this dish tasted great!
This was so good. Its easy to think that more ingredients equal more flavor but this is wonderful! Thank you!
This recipe had no taste. I was expecting more besides chicken “boiled” in soup. This was definitely not a stir fry!
Like the other cooks, I used olive oil instead of butter and sauteed small chicken strips in three cloves of garlic, 1/2 an onion, paprika, salt, pepper and soy sauce. When the chicken was no longer pink I added one can of mushroom condensed soup (no water. Serve this over rice for a delicious meal. My fiance hates to be experimented on, but he loved it. No leftovers. Very quick this way.