Cream of Mushroom Chicken
and Garlic Mashed Potatoes

Wednesday, March 3, 2010

This is what I made for dinner last night, a recipe which I learned from my mom...that I added my own spin on. So yummy!

Cook Time: approx. 30 min.
Level: Easy
Servings: 2

  • 2 large russet potatoes
  • 4 frozen boneless chicken tenders
  • 10 3/4 oz. can of Campbell's condensed Cream of Mushroom soup
  • 1/4 cup reduced fat milk
  • 2 (obscenely large) tbsp. spreadable butter
  • 1 (large) tsp. crushed garlic
  • shaved parmesan cheese
  • shredded cheese blend (optional)
  • garlic salt
  • pepper
  • parsley flakes

  • Directions:

    1. Fill a deep pot about halfway with water and set it on high heat to bring to a boil. While waiting for water, peel both potatoes and then slice them like you would a tomato, into inch-thick pieces. If necessary, chop the biggest pieces in half (we want all the slices to boil at the same rate).

    2. Put potatoes into boiling water and reduce heat about 2 notches. Let boil until tender. During this time, set chicken strips onto a frying pan and turn heat to a little below medium. Once chicken starts thawing, sprinkle with garlic salt, then flip over to cook other side. Continue flipping every once in a while, so both sides cook evenly.

    3. After chicken has been cooking for about 10 min., take off pan and set onto cutting board. Use a fork and sharp knife to cut it up into small pieces/shreds. Return to pan and continue to cook. Add garlic salt, pepper and parsley flakes to chicken, stir and let cook. Returning to stir occasionally.

    4. Once potatoes are tender (if you can poke a fork through the biggest pieces easily, they are done), drain them by dumping them into a strainer. Put potatoes into a large bowl and add the milk. Mash up until all the big chunks are gone and you're left with fluffy potatoes. Then add butter, crushed garlic, garlic salt, and pepper. Mash again, mixing until butter is completely melted. At this point you can add the parmesan cheese (I used about a handful), and shredded cheese blend (optional), then mashed up to melt in potatoes.

    5. Once chicken is done (make sure no more raw pink is visible), open can of soup and pour onto the chicken in the pan. Stir both together and let cook until mixture is completely heated and starting to bubble. Add pepper and stir.

    6. Dish desired amount of potatoes onto the plates, and cover with cream of mushroom chicken.

    This dish went really well with salad topped with balsamic vinaigrette dressing. Enjoy!


    1. Oh, yum, that looks DELICIOUS!! Thanks for sharing the recipe...I'll definitely have to try it!!

    2. Let me know how you like it if you end up making it! :)

    3. Hey...that looks better than mine! :)




    HABIT & HOME © All rights reserved · Theme by Blog Milk · Blogger