This recipe is one of my go to comfort food recipes that feeds an army or at least a family of six.
*Disclaimer...All my recipes are me throwing this and that together and finding multiple recipes to get inspiration from so there are rarely exact measurements of ingredients.
I have been trying lots of recipes from dishes around the world lately but every so often I come back to those tried and true comfort food recipes and this is one that is always a winner with the family and so easy and quick to make. Prep and cook time is less than an hour.
Grab your needs...
2 cans Campbell’s
golden mushroom soup
1 package white
mushrooms
3 chicken breast cut
into halves or thirds (You can one or two more breast.)
olive oil
heavy whipping cream
or whole milk
corn starch
deep sided frying
pan
cooking mallet (for the chicken and not your spouse)
2 bowls (1 small and
1 medium)
*seasonings to taste
such as salt, pepper, garlic power, onion
powder
Prep time!
Rinse chicken breast
and cut half chicken breast into halves or thirds
Tenderize using a
cooking mallet
Season the chicken
using any of seasonings mentioned above *
set aside
Mushroom time…
Rinse mushrooms in
cold water
Fill mushroom
container with water and mushrooms and let the mushrooms sit for a
few minutes.
Pour off water after
a few minutes and let them sit waiting to meet the chicken.
Campbell’s Golden
Mushroom Soup Prep Time:
Pour both cans of
soup into the small bowl. (It helps to use a small spatula to get the
extra soup out of the cans.)
Fill one can half
way up with heavy whipping cream or whole milk whisk together and
set aside
Cooking time!
Turn the burner to
medium high heat
Coat the bottom of
the frying pan with olive oil and let it get hot
Once the oil is hot,
add your seasoned chicken breast and LIGHTLY fry on one side.
Flip that bird over and lightly fry the other side.
**Chicken doesn’t
need to be cooked all the way through. This is what dries the chicken
out.
Turn the burner to
low
Pour the soup
mixture over the chicken and stir.
Add the mushrooms so
their waiting is over. Sir again.
Cover frying pan
with lid and let it simmer for 20 minutes
Stir occasionally.
Check chicken after
20 minutes and it should be done but if not, let it simmer a few more
minutes.
Can't forget the gravy!
Remove chicken and
add two heaping teaspoons of cornstarch to enough water to make it
have a runny consistency of paste.
Whisk this into the frying pan and
turn burner temp back up to medium or medium high so to start a boil
and thicken the soup mixture.
Keep stirring with whisk or spoon until
thickened.
Add chicken back to
what has become Campbell’s Golden Mushroom gravy and serve with
either mashed potatoes, noodles or rice.
Question and Answer time:
Can I cut the
chicken into smaller pieces? Yes, you can.
What happens if it’s
still too runny and not like a gravy after I added the cornstarch?
Mix more cornstarch and water and whisk it into soup mixture.
Can I use other
types of soups? Yes, so get creative! I have used regular mushroom soup and cram
of broccoli soup before with the same yummy results.
Can I make this
without the chicken? Sure can and just use it as a gravy. I would
eliminate the heavy whipping cream/milk and add a half a can
of water before adding cornstarch to thicken.
