1 cup water
2 tablespoons olive oil
1 pound boneless, skinless chicken thighs
1 (8 ounce) package frozen mixed vegetables, thawed
1 (4 ounce) can mushroom soup
1 (4 ounce) can mushrooms, drained
1 (8 ounce) package cream cheese, softened
3 tablespoons currant preserves
In a medium saucepan, combine water, olive oil, chicken, vegetables and soup. Cook over medium heat, stirring constantly, until chicken is cooked through and vegetables are tender.
Place mushrooms and cream cheese in a shallow dish and cover with aluminum foil. Meanwhile, heat cream cheese, butter, currants and preserves in medium microwave-safe bowl over medium heat. Microwave about 3 minutes on each side until cheese is melted.
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