My New Yummy Chicken

"I threw this together from ingredients we had here one night, and it came out so very tasty."
 
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photo by Nimz_ photo by Nimz_
photo by Nimz_
photo by breezermom photo by breezermom
Ready In:
25mins
Ingredients:
8
Serves:
3
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ingredients

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directions

  • Brown the chicken with the thyme and garlic pepper.
  • Add to that a mixture of 1/2 the can of cream of chicken soup and water and simmer for about 5-7 minutes, or until chicken is no longer pink in the middle.
  • Then mix together the broth and other 1/2 of the cream of chicken, and add that to the pan also.
  • After another few minutes of simmering, add the cheeses and cook through.
  • I served it with white steamed rice and vegetables on the side, but imagine that it would also be good with pasta, or even egg noodles.

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Reviews

  1. I made this tonight because I just didn't want to go to the store, and had everything on hand. I have to admit that I used some fresh garlic, minced....and increased it a bit. I also subbed white wine for the water and half the chicken broth. The taste is great, although I'd decrease the thyme....and the presentation is sort of "beige". Sprinkling some chopped green onions or adding a nice green veggie to the mix would keep it from being so colorless. I served mine over rice with sugar snap peas and roasted butternut squash. Thanks for sharing your recipe!
     
  2. This was OK for us. I followed the recipe exactly as written but my family found it bland. I did add some seasoning to the sauce but I think I should have added more seasoning to the chicken too. Made for Spring PAC 2012.
     
  3. This truly was a very quick meal to put together and had a nice flavor. I did add some frozen peas at the end to give it a little color and added some extra garlic, but other than that followed the recipe as written. Thanks for sharing. Made for PAC Spring 2010
     
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Tweaks

  1. I made this tonight because I just didn't want to go to the store, and had everything on hand. I have to admit that I used some fresh garlic, minced....and increased it a bit. I also subbed white wine for the water and half the chicken broth. The taste is great, although I'd decrease the thyme....and the presentation is sort of "beige". Sprinkling some chopped green onions or adding a nice green veggie to the mix would keep it from being so colorless. I served mine over rice with sugar snap peas and roasted butternut squash. Thanks for sharing your recipe!
     

RECIPE SUBMITTED BY

<p>II moved to the West coast 2 years, having lived in New England for 40 years, and totally love it here! <br />I LOVE to cook when I am cooking for more than myself! I tend not to cook if it's just me, or stick with more boxed stuff! It's just easier.</p> <p>I won't be around much for a while, but will be on the road, driving a truck! I keep thinking about how I will be able to cook while we are out there! I know there are slow-cookers, and that I can get a microwave and there's even a12-volt oven that you can use, so it will be an experience! Wish us luck!!</p>
 
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