Creamy Chicken and Vegetables Recipe

5 2 2
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Creamy Chicken and Vegetables Recipe

Read Reviews
5 2 2
Publisher Photo
I own and operate a restaurant in our town. My customers love meat and potatoes, but occasionally I'll offer a tasty new menu item, like this flavorful chicken.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.

Ingredients

  • 6 boneless skinless chicken breast halves
  • 3 tablespoons butter or margarine, divided
  • 1 each medium green pepper, sweet red pepper and onion, julienned
  • 1/2 pound fresh mushrooms, sliced
  • 1 package (10 ounces) frozen cut broccoli, thawed and drained
  • 1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried rosemary, crushed

Directions

In a skillet over medium heat, brown chicken in 2 tablespoons butter. Set aside; discard drippings. In the same skillet, saute peppers and onion in remaining butter for 5 minutes or until crisp-tender. Add mushrooms and broccoli; cook for 3-5 minutes or until heated through. Add soup, sour cream, salt, pepper and rosemary; stir to mix. Spread half into a greased 13-in. x 9-in. baking dish. Add chicken; top with remaining vegetable mixture. Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes more or until bubbly and chicken juices run clear. Yield: 6 servings.
Originally published as Creamy Chicken and Vegetables in Country Chicken Cookbook 1995, p69

Nutritional Facts

1 each: 353 calories, 18g fat (10g saturated fat), 116mg cholesterol, 863mg sodium, 14g carbohydrate (6g sugars, 3g fiber), 32g protein.

  • 6 boneless skinless chicken breast halves
  • 3 tablespoons butter or margarine, divided
  • 1 each medium green pepper, sweet red pepper and onion, julienned
  • 1/2 pound fresh mushrooms, sliced
  • 1 package (10 ounces) frozen cut broccoli, thawed and drained
  • 1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried rosemary, crushed
  1. In a skillet over medium heat, brown chicken in 2 tablespoons butter. Set aside; discard drippings. In the same skillet, saute peppers and onion in remaining butter for 5 minutes or until crisp-tender. Add mushrooms and broccoli; cook for 3-5 minutes or until heated through. Add soup, sour cream, salt, pepper and rosemary; stir to mix. Spread half into a greased 13-in. x 9-in. baking dish. Add chicken; top with remaining vegetable mixture. Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes more or until bubbly and chicken juices run clear. Yield: 6 servings.
Originally published as Creamy Chicken and Vegetables in Country Chicken Cookbook 1995, p69

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MY REVIEW
Michele User ID: 9086831 261624
Reviewed Feb. 21, 2017

"Great easy recipe...very tasty. I cut the recipe in half and substituted canned mushrooms instead of fresh mushrooms, California blend frozen veggies instead of frozen broccoli, condensed cream of mushroom soup instead of condensed cream of broccoli soup, dried thyme instead of dried rosemary and omitted the green and red pepper to use what I had on hand and accommodate personal taste......and it turned out fantastic. Oh I almost forgot, I went generous on the sour cream and added a bit of shredded Colby jack cheese."

MY REVIEW
mythyagain@yahoo.com User ID: 1202636 229455
Reviewed Jul. 12, 2015

"Very good all in one dinner. Since I like a lot of sauce, I may double the sour cream and cream of broccoli soup the next time that I make this dish."

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