Chicken in Campbell's Golden Mushroom Soup

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.