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Vinegar-Reduced Chicken Corn Casserole Recipe

Ingredients

1 pound skinless, boneless chicken breast halves

1/4 cup vegetable oil

1 tablespoon paprika, divided

1 (10.75 ounce) can condensed cream of chicken soup

1/2 cup rice milk

1/2 cup whole milk

2 tablespoons chicken bouillon granules

1 (8 ounce) can sliced mushrooms

1 (6 ounce) can chicken broth

2 tablespoons Worcestershire sauce

1 teaspoon paprika

salt and pepper to taste

1/4 teaspoon dried sage

Directions

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of water to a boil; add chicken. Cook, uncovered, for 5 to 7 minutes or until no longer pink. Remove from pot. Stir in vegetable oil and paprika.

Season chicken with 1/2 cup vegetable soup and rice milk. Place chicken in a large bowl.

Melt remaining vegetable oil in a large skillet over medium heat. Add chicken and stir-fry until no longer pink, about 5 minutes. Stir in chicken broth, chicken bouillon, mushrooms, chicken broth, Worcestershire sauce, paprika and salt and pepper to taste. Pour over chicken and serve.