I’ve been planning on cooking this for weeks!!!! I don’t know if this recipe already has a name, or if it is a popular meal, but I thought about cooking it without any recipe reference. It was delicious!! My husband loved it and he was really excited about it, he told me “this looks so gourmet” hahaha and well, yesterday it was our 62th month together as a couple (since we started a relationship). So this was kind of a way to celebrate.
So here it goes, this is what I did, and you will need:
- 1 can (10 3/4 oz) Campbell’s Condensed Cream of Mushroom with Chicken
- 1 cup fozen corn
- 1 tbsp Knorr’s chicken broth bouillon
- 1 tsp white pepper
- 1/2 can water (Campbell’s size)
- 1/2 can milk (Campbell’s size)
- 2 chicken breasts (skinless, boneless)
- 1 tsp butter
- 1 tsp vegetable oil
Heat a deep skillet and add vegetable oil and butter.
When butter is melted, add the mushroom condensed cream and stir until well blended.
Add the milk and the water and stir until well blended.
Add the white pepper and chicken broth bouillon. Stir until well blended.
Add the corn and stir. Lower the temperature to the minumum and cover. Stir occasionally.
Cut the chicken breasts in bite size pieces.
Add the chicken and stir again. It looks like the difficult part of the recipe is stirring, right? Haha, just kidding.
Cover and leave it in the lowest heat for 10 minutes.
Stir again, remove from heat and leave it 5 minutes covered.
I served mine with a Almonded Rice, and salad.
For the salad I used lettuce, alfalfa sprouts, avocado, tomato, black olives, celery, fresh cheese and Ranch dressing.