Oriental Chicken Broccoli

sal 20

"A saucepan dish combining cream, soup and chicken with lots of Oriental veggies like bamboo shoots, water chestnuts, baby corn, mushrooms and broccoli. Serve over chow mein noodles or rice, if desired."

Ingredients 30 m {{adjustedServings}} servings 396 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 29.4 g
  • 59%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 816 mg
  • 33%

Based on a 2,000 calorie diet

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  1. Mix together soup and cream in a large saucepan over medium low heat. Stir in mushrooms and simmer over low heat for 5 minutes; add chicken, water chestnuts, bamboo shoots and corn. Simmer all together for 10 minutes. Finally, stir in cooked broccoli and simmer for 5 minutes.
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Reviews 9

  1. 10 Ratings


This is a very quick and tasty recipe. I have made it several times and have used cabbage in place of bamboo shoots and other veggies as well. I also put about 1/3 cup of white wine because I like the taste of a wine sauce.


This is a very versatile recipe. I added garlic, pepper, red pepper and onion flakes to boost up the flavor a bit. I've made it with chicken and also with shrimp. It's easily adjusted to what you have in your pantry.


My family enjoyed this recipe more than I thought they would. It didn't have as much "punch" as I like, but our kids have more of a subdued palet. They did like the baby corn and even the bamboo shoots. I would recommend spicing it up a little with some type of oriental spices. Other than that, quick easy and versatile.