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| Ummmmm good! |
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| 2 10 3/4 oz can |
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Cream of Mushroom with Roasted Garlic soup |
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| 1 pkg |
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Onion Lipton soup (NOT beefy or golden) |
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| 32 oz |
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water (3 soup cans) |
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| 1 cup |
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golden Sherry (use real) |
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| 3-4 lbs |
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boneless, skinless chicken |
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| 1 large |
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pkg mushrooms |
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| Brown chicken and cut into bite size pieces while it cooks. Pour both cans of mushroom soup into crockpot with 3 cans water. Add one package of plain onion soup powder whisk till all melts together then add sherry. When chicken is no longer pink transfer to crockpot. Add mushrooms and cover and allow to cook at least 1 hour. I put mine in the crock and let simmer till supper. This can be done in a skillet and served as soon as the juice thickens to desired consistency. Serve over pasta with mixed vegetables. Also good with croissants. |
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| Servings: 1 |
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| Recipe Source |
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Source: Paula ARG Kernachan
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |