Chicken Veggie Saute Recipe

Name: Chicken Veggie Saute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breast halves; 1 tablespoon vegetable oil; ½ cup sliced carrot; 1 cup broccoli floret; 1 cup sliced fresh mushrooms; 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted; 1 (10 3/4 ounce) can cream of mushroom soup; ⅓ cup milk; 1 tablespoon Dijon mustard; ⅛ teaspoon pepper; hot cooked noodles

Servings: persons

4 boneless skinless chicken breast halves
1 tablespoon vegetable oil
½ cup sliced carrot
1 cup broccoli floret
1 cup sliced fresh mushrooms
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 (10 3/4 ounce) can cream of mushroom soup
⅓ cup milk
1 tablespoon Dijon mustard
⅛ teaspoon pepper
hot cooked noodles

1
In a large skillet, cook chicken in oil for 10 minutes or until juices run clear.
2
Remove and keep warm.
3
In the drippings, saute carrots for 2 minutes.
4
Add broccoli; saute for 2 minutes.
5
Add mushrooms; saute for 1 minute or until vegetables are crisp-tender.
6
Combine the soup, milk, mustard and pepper.
7
Stir into skillet.
8
Bring just to a boil.
9
Return chicken to pan.
10
Reduce heat; cover and simmer for 10 minutes or until heated through.
11
Serve over noodles.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 boneless skinless chicken breast halves, 1 tablespoon vegetable oil, ½ cup sliced carrot, 1 cup broccoli floret, and more.

Yes, Chicken Veggie Saute falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Veggie Saute

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