Chicken in cream of mushroom soup

Yield: 1 Servings

Measure Ingredient
1 \N Pint sour cream
1 can Cream of mushroom soup (I use Campbell's)
\N \N Chicken pieces (I prefer chicken thighs, but anything'll work)

Brown the chicken in oil over medium heat; I usually let it cook until all the pinkness is gone, usually 15 minutes to ½ hour, turning it every 5 minutes or so. Drain out as much of the oil as possible.

Add the sour cream and soup, mixing it so that it's blended together and covers the chicken. Lower the heat and simmer for 30 to 40 minutes; the sauce will thicken a bit, but probably not much. Stir occasionally.

I usually cook some pasta (rotini works well) and stir it into the sauce with the chicken when I'm ready to serve it. To reheat, just add a little bit of milk to the sauce and nuke for maybe 3 minutes.

This might not sound like an exciting dish, but even though I normally hate sour cream, I think this is a wonderful meal. I also sometimes slice up fresh mushrooms, saute them in butter, and add them to the sauce near the end of the cooking time. I'm sure if you're creative, there are other things you could add, too. As for the chicken, I usually cook 4-6 pieces and save the left-over for lunch or dinner the next day.

* The Polka Dot Palace BBS 1-201-822-3627. Posted by LIZZIE BORDEN Posted to MC-Recipe Digest V1 #704 by Lisa Clarke <lisa@...> on Aug 1, 9

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