Shrimp Chicken Skillet Recipe

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I'm a first-grade teacher who has hectic evenings, so I appreciate this dish. I can make it with items I have on hand, plus it tastes great. My husband requests it often.—Kelly Corrigan, Crawfordville, Florida
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 1/2 pound sliced fresh mushrooms
  • 1/4 cup butter, cubed
  • 1/2 cup sliced green onions
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1/2 cup half-and-half cream
  • 1/4 cup chicken broth
  • 1/4 cup sherry or additional chicken broth
  • 1 cup (4 ounces) shredded cheddar cheese
  • 2 cups cubed cooked chicken
  • 2 cups cooked medium shrimp, peeled and deveined
  • 2 tablespoons minced fresh parsley
  • Hot cooked rice


  1. In a large skillet, saute mushrooms in butter for 5 minutes. Add onions; saute for 3 minutes or until tender.
  2. Stir in the soup, cream, broth and sherry. Cook and stir over medium-low heat until blended; stir in cheese until melted. Add the chicken, shrimp and parsley; heat through. Serve with rice. Yield: 6 servings.
Originally published as Shrimp Chicken Skillet in Casserole Cookbook 2001, p107

Light-Bodied White Wine

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

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kellermeanie User ID: 5496136 61645
Reviewed Oct. 27, 2011

"This recipe was extremely too thick for my liking. 1 can of soup is enough, like the previous reviewer stated."

VictoriaElaine User ID: 3422096 35093
Reviewed Jun. 25, 2010

"This was good, but since I omitted the mushrooms, I felt there was too much sauce and not enough in it. If I make it again, I will either omit 1 can of the soup, or I will add more chicken, shrimp and also some veggies, such as green beans or broccoli, to add more substance to it."

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