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Prep time: 15 min         Cook time: 20 min          Makes: 6 servings

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I live for cream of mushroom soup.  It makes for the fastest weeknight dinners without just having a bowl of soup.  My husband loves this variation and I think my last time making it I perfected it!  I usually make it as a sauce over pasta but it’s also yummy with rice, or just as a thick chicken stew type dish.

For this recipe, you don’t have to dredge the chicken in flour, but I did find the flavour was hugely maximized after I did it.  But for my gluten free friends, you’d be fine to skip it!

What you’ll need:

4 chicken breasts
1 can cream of mushroom soup
1.5 cups milk (more or less depending on the thickness you want for the sauce)
4 cloves garlic, crushed
1 small head of broccoli
1 cup frozen peas
½ lb. bacon, diced and cooked
1 cup flour
Salt and pepper to taste
Pasta of your choice

What you’ll do:

Pre-boil water for pasta.

Fillet the chicken breasts and then cut into 1.5” thick slices.

Mix flour with some salt and pepper in a shallow dish. Coat the chicken breast in flour mixture.

Fry in a large pan with some vegetable oil until chicken in mostly cooked through.

In a medium bowl, mix cream of mushroom soup, milk and garlic.  Pour over chicken in the large pan. Add the broccoli and cover to steam.

Before the broccoli gets too tender, add the peas and cooked bacon, plus salt and pepper to taste.

Serve over the pasta of your choice – my go to is black bean pasta.  It’s literally just black beans turned into noodles, high protein and wheat free!

Yumbo!