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“You could replace the chicken with 600g prawns or replace the chicken with 600g drained canned tuna in brine.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 600 g raw chicken breasts, cut into strips (no skin)
  • 2 (80 g) packets cream of chicken soup
  • 7 cups vegetables (eg. celery, slices, mushrooms sliced, small broccoli florets, carrots sliced, peas or snow peas, bea)
  • 1 onions, diced or 1 leek, sliced
  • 3 cups skim milk
  • 1 cup chicken stock or 1 cup vegetable stock
  • 1 teaspoon crushed garlic
  • 12 teaspoon tarragon

Directions

  1. Microwave all the vegetables on high for 10mins except mushrooms, drain.
  2. Saute garlic for 1 min in a large sauce pan that has been coated with cooking spray.
  3. Add chicken and saute until cooked.
  4. Stir in milk, soup mix and tarragon, bring to boil, stirring constantly.
  5. Add vegetables and stock to pot.
  6. Toss in mushrooms, stir ingredients together.
  7. Cook a further 5 minutes.
  8. Serve with boiled rice or pasta.

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