Back to Chicken Veggie Saute

Print Options


Card Sizes

Chicken Veggie Saute Recipe

Chicken Veggie Saute Recipe

Why serve plain chicken breast when you can stir together this satisfying veggie and chicken saute in a matter of minutes.—Joyce Hiebert, Steinbach, Manitoba
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 tablespoon canola oil
  • 1 cup sliced fresh mushrooms
  • 1/2 cup sliced carrots
  • 1 cup fresh broccoli florets
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/3 cup milk
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon pepper
  • Hot cooked noodles


  • 1. In a large skillet, cook chicken in oil for 5 minutes on each side or a meat thermometer reads 170°. Remove and keep warm. In the drippings, saute the mushrooms, carrots and broccoli for 4-6 minutes or until vegetables are crisp-tender, stirring occasionally.
  • 2. In a small bowl, combine the soup, milk, mustard and pepper. Stir into skillet. Bring to a boil. Return chicken to pan. Reduce heat; cover and simmer for 10 minutes or until heated through. Serve with noodles. Yield: 4 servings.

Nutritional Facts

1 cup: 259 calories, 12g fat (3g saturated fat), 72mg cholesterol, 802mg sodium, 10g carbohydrate (3g sugars, 2g fiber), 27g protein.

Reviews for Chicken Veggie Saute

Sort By :
Kris Countryman User ID: 1858674 83567
Reviewed Sep. 17, 2012

"This is a very nice and easy recipe. I didn't have raw carrots on hand so I substituted a yellow summer squash. I also used canned mushrooms but probably fresh would have been better."

Loading Image

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.