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
So easy and delicious!
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
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.
This was great! I stirred in some poultry seasoning for added flavor. I'll definitely make this again.