This creamy mushroom dish has become a favorite of my husbands! He asks for it all the time now. It’s super creamy and very simple to throw together. I found this awesome recipe over on SparkRecipes, a site which I adore! You can find the original recipe (with nutritional info) here! I make a similar dish for pork chops (you can find that recipe here), but I feel the creamyness of this dish is much better suited for chicken. Give it a try, I really don’t think you’ll be dissapointed – oh and it’s pretty healthy to boot!
- Half to a whole chicken breast per serving (6 here so I’d use ~4 chicken breasts), diced
- 2 cups low-sodium chicken broth
- 2 cans cream of mushroom soup
- 3 oz cream cheese
- 4 tbsp fresh, snipped chives
- 3 cloves garlic, minced
- Lots of fresh mushrooms, chopped
- Herbs – fresh or dried
I have slightly adapted the making of this recipe and the hubby says it has a lot more flavor. Feel free to check out how the original recipe is prepared to see which you would like better!
Heat up a skillet that has been coated lightly with cooking spray. Season your chicken with salt, pepper and any other type of seasonings you want (sometimes I use a combination of herbs, which I highly reccommend adding, or a poultry seasoning mix). Toss you chicken in your pan.
Once your chicken is almost done cooking, add in your mushrooms and garlic. I like to saute them up a bit before I add everything else – hubby says it tastes better that way! I also sometimes add in onion as well since I normally have a lot on hand. Let your mushrooms and garlic saute just lightly and then add in your broth, cream of mushroom soups, chives and cream cheese.
Cook all of this together until the cream cheese is melted and everything is nice and warm. This only takes about 5 to 10 minutes.
Serve this delicious mushroom chicken over rice, with potatoes or even pasta! I also normally serve it with a big side of veggies or a nice fresh salad. My husband gives this delicious dish two big thumbs up! Hope you give it a try.