This was five stars the way that I did it, but I'm unconvinced that the canned soup would make it better... I cooked pieces of chicken tenderloins in some olive oil in one pot while cooking the cheese sauce in the other. For that, I melted butter and added some flour (gluten-free) to start a roux. Then I added cream and a little milk, some parmesan cheese and some shredded "mexican" cheese", as well as dijon mustard and paprika. I kept adding cream, milk, and cheese until I got the right quantity. added fresh broccoli and baby carrots and allowed to cook. Add the chicken after it was browned and simmered together until potatoes were done. used garlic mashed potatoes rather than regular. delicious!
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This was five stars the way that I did it, but I'm unconvinced that the canned soup would make...