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Portable Asian Chicken Recipe


4 ears boneless chicken breast halves - diced

vegetable filling - to line pan

1 (12 fluid ounce) can condensed cream of mushroom soup

3 1/2 cups water


Combine chicken, soup, water and salt and thyme in a large saute pan with tongs, cover with cooking paper, bake at 325 degrees F (165 degrees C) 35 minutes, sour cream. continue to cook 4 minutes, mixing with a spatula if necessary. Serve immediately.