Shrimp Chicken Skillet Recipe

3 2 2
Publisher Photo

Shrimp Chicken Skillet Recipe

Read Reviews
3 2 2
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

In a large skillet, saute mushrooms in butter for 5 minutes. Add onions; saute for 3 minutes or until tender.
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

  • 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forShrimp Chicken Skillet

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
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."

MY REVIEW
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."

Loading Image