I was surprised with how delicious this turned out! I'm not usually a big fan of canned mushroom soup. But using the advice of other reviewers to spice things up, this turned out to be a spectacular weekday dish.
I cooked my chicken fully in a small amount of water (instead of oil). I then tossed my cooked chicken breasts in the fridge overnight with 2 cloves of chopped garlic tossed on top (not mixed in).
The next afternoon, the rest of the recipe was cake. I tossed the garlic from on top of the chicken, 1/4 of a chopped onion, 1 tsp of basil, and 1/2 tsp of red pepper flakes into a pan with a 1/4 tsp of margarine and sauteed it all. I then added the mushroom soup and water, mixed it up and followed the rest of the recipe as written. After adding the chicken, I mixed in 1 tbsp of freshly chopped parsley to the sauce and let it simmer for 6 minutes.
I served it over rice (made in the 6 minutes that the sauce simmered). When cooking the dish I thought there was way too much sauce, but it turned out to be the perfect amount with rice.
S.O. loved it. Definitely a keeper.
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I was surprised with how delicious this turned out! I'm not usually a big fan of canned...