This dish was taught by my MIL who often cooks this for the hubby. He loves it so much he could finish one entire pot of it.. and probably, he would eat it every day for every meal if he's allowed to do so. Her version was wetter and extremely delicious. However, when I cooked it, I added some touches of mine. Thankfully, the hubby loves it too! It's easy comfort food for the 2 of us.. (: We usually have it over a fluffy bed of rice. The Creamy Chicken consists of canned soup and lots of vegetables and mushrooms.
It'd take about 30 minutes to prepare and cook (excluding cooking of rice).. I'd rate it a difficulty level 2 out of 5.
This recipe yields enough to feed 4
2 yellow onions
8 button mushrooms
4 stalks of celery
3 small bell peppers
400g chicken thigh
1 can Campbell's Wild Mushroom soup
1 can hot water
Slice up the mushrooms, onions, celery and bell peppers.
Cut the chicken thighs into bite size pieces.
In a hot pan, add 2 tbsp oil. Sear chicken till it's almost cooked.
Season with some salt and pepper and set aside. I used frozen thawed chicken so there's excess liquid. If you use fresh chicken, chances are you'll get nicely seared chicken. I was LAZY (I have my days too!) so I opted for Cold Storage's frozen thawed boneless chicken thighs. Once ready, set chicken aside.
In the same pan, add 2 tbsp oil and cook sliced onions on high heat.
Cook onions till nice and brown.
Empty canned soup into mixing bowl.
Add in 1 can of hot water and mix to dissolve canned soup.
I like this Campbell's wild mushroom soup for this dish.
Onions are nicely cooked!
Add in onions.
Cook for about 2 minutes till mushrooms soften.
Add celery and bell peppers. Cook for another 1-2 minutes.
Season with salt and pepper.
Add canned soup.
Stir well. If the mixture is too thick (cos of the abundance of ingredients), add a little more hot water. Allow mixture to boil for another 5 minutes before serving over a bed of rice.