Cream of chicken soup creates the easy sauce that coats these tender sprouts from Daphne Blandford of Gander, Newfoundland. Seasoned with thyme and sprinkled with sliced almonds, this side dish is special enough for guests.
- 1 package (16 ounces) frozen brussels sprouts
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 3 tablespoons milk
- 1/4 teaspoon dried thyme
- 1/4 cup sliced almonds, toasted
- In a saucepan, cook brussels sprouts according to package directions; drain. Remove sprouts and set aside. To the saucepan, add soup, milk and thyme; heat through. Return sprouts to pan; stir to coat. Transfer to a serving dish; sprinkle with almonds. Yield: 4-6 servings.
Originally published as Savory Sprouts in Quick Cooking December 2000, p8
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