Sharing recipes have been a past time lately. Though I am not that great with cooking and food presentation, I strive into trying new or experimental recipes. Those of which I don’t use instructions I usually find online. Since I love chicken and I love creamy dishes, I combined the two and voila! Another successful cooking I may say. 🙂
This recipe is one of those come what may dishes. Though I know there may be a lot of dishes out there with the same concept as this one, I am still happy that it turned out well.
I strive into making dishes that are hearty and healthy so that my almost 1-year-old son can eat it as well. It saves me time and energy rather than preparing his food separately or opting for cerelac. Hehe. It’s just a personal choice.
For the mommies who are out of ideas on what to cook for dinner, you may find my recipe helpful. Here’s what you need:
- 2 to 4 pieces of Magnolia Boneless Chicken Breast, cut into cubes
- 1 onion, diced
- 3 to 4 cloves of garlic, diced
- 1 can of Campbell’s Cream of Mushroom Soup
- 1 medium-sized carrot, cubed
- 1 medium-sized potato, cubed
- 1 broccoli, blanched
- 1 tbsp Basil Leaves
- Salt and Pepper (Tip: the Cream of Mushroom Soup is actually tasty enough, so be careful with these)
In a wok, saute garlic, onion, potatoes and carrots. Then put the chicken breast cubes. When potatoes and chicken are slightly brown, pour 1 – 1 1/2 cups of water and let it simmer for 10-12 minutes.
Pour in next 1 cup of Campbell’s Cream of Mushroom Soup then let it simmer for another 5-8 minute in low-medium heat. Salt and Pepper to add more flavor. Sprinkle basil leaves for some finishing touch. Enjoy!
This dish yields: 2-3 persons.
Preparation time: 20-30 minutes
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