Great easy recipe! I did make a few changes though. I used frozen peas and frozen crinkle-cut carrots. I also used chicken broth instead of water; and added a little half & half to make it a little creamier. Soooooo nice on a cold Pittsburgh night!
This was so fast and easy to make...and it was delicious!!!
I used one can of cream of mushroom soup one can of beef gravy peas parmesan cheese a bit of shredded mozzarella and left-over chicken over rice. It was fast easy and delicious!
OMG!! My family loved it! This is a great recipe when you need something fast but good. I had a couple pieces of chicken left over so I boiled them then pulled meat apart into small bite size pieces. I changed the recipe a little. I used 1 family size can of cream of chicken and 1 family size can of cream of mushroom. I substituted the 2 cups of water for 1 can of chicken broth. I also added a half cup of milk a half cup of frozen copped onions 1 small bag of frozen peas & carrots and a 8 ounce container of sour cream as suggested in other reviews to take the can taste away. We poured it over toast and bisquits DELICIOUS. I will be adding this to my recipe book. Thanks for sharing.
I grew up eating a very similar recipe. A quick simple and delicious way to use up leftovers. I used the last of a Thanksgiving turkey and it made a nice comfort food meal. Thanks
Quick and easy. I added a touch of sour cream to make it creamy and added pepper and carrot pieces in addition to the well-rinsed canned peas (which I had on hand otherwise I would have used frozen) Served over biscuits. Pretty good in a pinch. Not recommended for low sodium diets!
A little bland mostly because I hate canned soups but I made this when we didn't have much time for dinner. I added 8oz sour cream to lighten the canned-taste and used chicken broth instead of water. Toward the end I added 1 tbsp corn starch to 1 tbsp cold water stirred in and let it boil for 2 mins to thicken it up a bit. Due to son's dietary restrictions I used diced zucchini and fresh sauteed mushrooms instead of peas. Served over large grands biscuits and the fam went back for seconds. Will probably make again.
Okay this is great! I used leftover turkey from Thanksgiving (soooo good) and substituted broccoli for the veggies and cream of chicken for the soup-I do not like mushrooms. It was so good that I will make it again and again and again!
Try putting ingredients in slow cooker and have them wait wile you pound the chicken breasts flat trimming out the fat cut in cubes and browning them in heated oiled skillet. Placing slightly browned chicken on a paper toweled plate is suggested before they go in the slow cooker. Let it ride on 4-hour High setting. Add a frozen bag of mixed veggies halfway through cooking. Goes very good with Minute Rice. Your discovery of your perfect ingredient tweak combination will add more rating stars to this good recipe!!
