Creamy Chicken and Pinto Beans Recipe

Directions

Heat oil in a large skillet over medium-high heat. Saute onion, slice into thin strips and form into 1/4 inch thick slices. Set aside.

In a large saucepan, saute the mushrooms and potato in oil until cooked through and mushrooms are translucent. Stir in the cream of chicken soup and saute for about 10 minutes.

Add the chicken mixture, cabbage, cornflakes cereal and cheese to the skillet. Heat towards a slow boil. Reduce heat and simmer until the chicken mixture has reduced, about 10 minutes.

Return the zucchini and tomatoes to the pan. Bring to a low boil and simmer to reduce the serving size slightly.

Spoon about 1/2 tablespoon of chicken mixture into each serving bowl. It must be small, but fill and froth. Serve hot or cold, dip cups in sauce mixture before serving and keep dipping.