Creamy Chicken and Vegetables

Creamy Chicken and Vegetables


"Sauteed chicken breasts and a medley of vegetables simmer in a creamy mushroom sauce seasoned with lemon, garlic and basil."


25 m servings
Serving size has been adjusted!

Original recipe yields 4 servings


On Sale

What's on sale near you.


  • Cook

  • Ready In

  1. Spray skillet with cooking spray and heat over medium-high heat 1 minute. Add chicken and cook until browned. Remove chicken.
  2. Add soup, milk, lemon juice, basil, garlic powder and vegetables. Heat to a boil. Return chicken to skillet. Cover and cook over low heat 5 minutes or until done.
  • profile image

Your rating



  1. 13 Ratings


This was quite a hit around here! I used the "soup ready" cream of mushroom soup that had veggies in it instead of the usual boring stuff and added almost twice as much garlic salt and basil to...

SOOOOOO GOOD! I just tried it tonight and it is a great recipe!. I made some changes, I put a little bit more of milk ( 2% ) for make it less thick; also I put a few of very thin slices of potat...

This recipe was delicious, and I would defentetly reccomend this to people who aren't the best cooks. It was so easy, even the worst cooks could make it taste delicious!

This was very good. The only change I made was I used FF cream of mushroom soup. I only gave it four stars because it could have been better if it had just a little more flavor. Overall though, ...

This is a great, quick, yummy meal for a chilly night. I mainly followed the recipe, but I eliminated the bag of frozen veggies (didn't have it on hand) and I added some paprika (about 1/4 tsp) ...

My husband loved this dish...but I found it very plain. I served it over egg noodles.

Not being a fan of cream of mushroom soup I used cream of chicken soup instead. I like it better. I used 1 cup of milk because it was too thick. I have the original magazine recipe dated 1996.