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“I got this recipe from a Campbells Soup add in one of those 'family' magazines years ago. I lost the recipe, but have made it so many times, that I'm posting it here from memory, for safe-keeping. I haven't been able to find this recipe anywhere, including the Campbell's web site, so I'm hoping that my memory serves me well. I cut the green bell pepper into 1/2 inch dice, because it makes a prettier presentation. Enjoy.”
READY IN:
40mins
SERVES:
8
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, melt butter on med-low, and saute onion, green bell pepper and drained mushrooms, for 2 minutes, . (do not let butter burn).
  2. Add chicken cubes, and saute until chicken is cooked through.
  3. Meanwhile, in a large bowl add 2 cans of soup, and dilute with 1/2-1 can of milk, until mixture is a thick gravy consistancy.
  4. Pour soup into saute pan with chicken and veggies, and stir.
  5. Add garlic powder, sherry, stir and cook on medium heat for 2-3 minutes.
  6. Add parmesan cheese,stir until melted.
  7. Serve over cooked thin spaghetti, or egg noodles.
  8. Note: The amount of chicken you use, depends on the size of the breasts.
  9. Sherry, garlic powder and parmesan cheese amounts, can be added to taste.

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