Cream of Mushroom Chicken

A friend of mine once mentioned that her kids don't like mushrooms, but they would eat Cream of Mushroom Soup. Makes sense, because there are only a few slivers of mushrooms in a whole can, and you have to dilute it in water since the cream itself is so condensed. 

Poor mushrooms are getting a bad rap because of their growing conditions. We usually associate it with growth on trees or on the ground, when the truth is, these edible mushrooms are actually grown in a mushroom farm. They are also called the "meat of the vegetable world" because it packs a lot of protein, fiber, and other nutrients. Oh, and the flavor isn't so bad too. 

I actually meant to cook this dish in my slow cooker, but I took the easy way out and did it pan-style. It was very creamy, flavorful and hearty - the addition of chicken soup was great! Perfect for those cold, rainy days.


What you need:

2 pounds chicken breast, cubed
2 tablespoons butter
1 can (10.75 oz) Condensed Cream of Mushroom Soup
1 can (10.75 oz) Condensed Cream of Chicken Soup 
10 oz. evaporated milk 
1/4 Vidalia onion, sliced
3 cloves of garlic, minced
2 cups frozen broccoli, thawed
1 medium carrot, coined
1 can (8 oz) sliced mushrooms, drained
1 cup chicken broth
salt and pepper, to taste


What to do:

In a large pot, melt butter. Saute garlic and onion for about a minute, then add chicken and cook until no longer pink. Add the carrots, broccoli, cream of mushroom and cream of chicken soup, milk and broth. Stir well. Season to taste.

Lower the heat to a simmer and cook for about 10 minutes, stirring occasionally. Add mushrooms and continue cooking for 5 more minutes. Remove heat and serve over rice.


Tips, Tricks and Tweaks: 

1. Add in a teaspoon or two of rice wine vinegar.
2. Use other vegetables like baby corn, water chestnuts, etc.
3. If you don't have cream of chicken soup, just use 2 cans of mushroom soup. Or just halve the recipe.