Creamy Chicken and Carrots
Mushroom soup makes a creamy gravy for this tender chicken. “You can also make this with other vegetables, or serve it over thick-sliced potatoes instead of rice,” suggests Valma O’Neill of Utica, Michigan.
Ingredients
- 2 boneless skinless chicken breast halves (6 ounces each)
- 1/2 pound fresh baby carrots, cut in half lengthwise
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (4 ounces) mushroom stems and pieces, drained
- Hot cooked rice, optional
Reviews
I fell in love with this crockpot recipe years ago. The only reason I'm giving it a 4 is due to it not being my husband's favorite. He never has a good reason and won't refuse to eat it, though. The chicken is always tender. It's easy and tasty and perfect for leftovers for lunch.
This was an easy meal and my husband and I both really liked this. Very easy to prepare. I garnished it with sliced green onions before serving over rice. I will add this to my regular recipe rotation. Thank You
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Quick, easy, flavorful. I have experimented with adding all/some broccoli, cauliflower, and winter squash. This has become one of my staple recipies
It was very quick and easy to throw in the crockpot when I got home from work at 12:45. Dinner was ready at 5. I used broccoli instead of the carrots.
Another great recipe I've had cooking while we were on the road in our RV.
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This was great! I stirred in some poultry seasoning for added flavor. I'll definitely make this again.
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