“Super easy! Serve over rice or a thick slice of a crusty bread if desired. For added richness, top with a dollop of fat free sour cream. Yummy!” - by Jill M.
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- In a large skillet, heat oil. When hot add chicken and saute 4 to 5 minutes until about halfway cooked. Add mushrooms and continue to saute until chicken is lightly browned and cooked through (juices run clear). Stir in the milk, soup, mushrooms, pimentos, onion powder and pepper. Bring all to a boil. Cover skillet and reduce heat. Let simmer for 2 to 3 minutes. Stir together and serve.
Nutrition
Amount Per Serving (4 total)
- Calories
- 262 cal
- 13%
- Fat
- 10.5 g
- 16%
- Carbs
- 9.8 g
- 3%
Based on a 2,000 calorie diet
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Reviews (46)
Rate This Recipe
"I double this recipe, add peas ( left over ones to clean out fridge works well), omit the fresh mushrooms, and add a small can of mushrooms, and omit the pimentos. Add a 'bit' of garlic pwdr, use re..." See moreg oil and extra chicken broth.and this is a wonderful FAST meal to work up after a hard day at work. We love this on Buttered Crosaunts (sp?)"
KENZIEKAYE
"oh boy this is a keeper! i threw this together in NO TIME (i mean less than 15 minutes!!) i did do a few changes... 1. i used frozen mixed veggies instead of mushrooms. i just added them with the sou..." See morep and let it simmer to cook them thru. 2. i used much less than 1 cup milk because i wanted to sauce to be thicker. 3. i added diced red onion to the dish...cooked the onions down with the chicken so they'd be translucent and a bit sweet. 4. i baked up refridgerator biscuits to put the mixture on top of. overall it was absolutely delicious and what i loved best was just how easy it was to assemble. a quick and yummy dish for those nights when we're tired!"
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