This is one of those dishes that my mother would make for dinner during the colder months. And while she didn’t make it very often, it was a quick and easy meal that we slurped up by the spoonful and ate until we were really full! I’m sure she hoped that we would fall asleep quickly after dinner, although – as much as I can recall, that was never quite the case!
My siblings and I have all been cooking from a young age, just as soon as we could handle peeling vegetables or chopping things and eventually, stirring things on the stove and getting a jumpstart on dinner before my mother returned home from whatever activity or school meetings, etc. So this is one that all of us remember helping to make and waiting impatiently for my mother to return home for so that we could sit down and eat!
It was a hit with my husband and daughter, who ate pretty good size portions themselves and we all enjoyed having the leftovers for lunch the next day – eating almost as much as we did for dinner! Especially unusual since we tend to have rather light lunches followed by a whole lotta fruit and some other little snacky things until dinner rolls around.
This is sure to be a hit with your family, and the best part, is that even picky eaters who don’t really like mushrooms tend not to notice them and eat it all up! I’m sure you can serve this over noodles as well, but we prefer it over steamed white rice – whichever path you choose, be sure to make plenty extra because it is just as good the next day too!
- one can of condensed cream of mushroom soup, 14.5 oz
- 1 lb chicken breast, cut into bite size pieces or strips
- 500 g mushrooms, either sliced or button mushrooms
- one onion, diced
- 2 TBS butter
- 1 TBS olive oil
- 2 TBS flat leaf parsley, minced
- steamed rice or noodles/pasta
Heat the olive oil and butter in a large saute pan. Once the butter has melted, saute the mushrooms and onions until the onions are tender and opaque then add the chicken and cook over medium heat until completely cooked through.
Add the can of condensed cream of mushroom soup and re-fill the can one-quarter of the way full of water and mix that into the mushroom and chicken mixture, stirring until thoroughly combined. Bring to a boil then reduce the heat and maintain on a low simmer until all the ingredients have heated through and it has thickened slightly. If you would like it thicker, add less water or add a teaspoon of cornstarch at a time until it is as thick as desired.
Serve over steamed rice or noodles with some fresh parsley sprinkled over the top while piping hot and enjoy!