I've had this idea for a quick creamy chicken dish for a few days now. It was time to give it a shot.
The whole family LOVED it. I'm not joking. The only complaint came from Little Guy who declared his hate of mushrooms yet again BUT he ate everything around them. Fine by me, I still got chicken, peas, and whole wheat noodles in the boy without argument. Score 1 for mommy!
As for the husband, he devoured his plate and said it was "great." If you've been reading for some time you know I RARELY get a 'great.' This is something special!
Me? Well, I loved it! It was creamy and flavorful. The mushrooms added an additional meatiness to the chicken and the "gravy" went perfect over noodles. However, I ate mine over spaghetti squash and it was divine, a super filling super light dinner!
Here's what I did…
Ingredients
- ½ of a large sweet onion chopped
- 1 8oz package of baby portobello mushrooms
- 1 lb (16oz) of chicken breast cut in chunks
- 1 10oz can of cream of healthy request mushrooms soup
- 1 tablespoon of Worcestershire sauce
- ½ teaspoon dried thyme
- 1 cup frozen peas
Instructions
In a large skillet saute the onion and mushrooms over medium-high heat with a squirt of non-stick cooking spray.
Add the chicken and brown.
Add the can of mushroom soup and ½ can of water. Stir until well combined.
Continue to cook over the medium-high heat until it starts to boil.
Add the frozen peas and cook until it boils again.
Lower to a simmer until you're ready to serve.
This would work over brown rice, whole wheat noodles, bulgur, or my personal favorite, spaghetti squash. Here's the nutritional information for just the chicken and mushrooms with peas so you can add in what you decide to use.
📖 Recipe
Creamy Chicken and Mushrooms with Peas
Ingredients
- ½ of a large sweet onion chopped
- 1 8 oz package of baby portobello mushrooms
- 1 lb 16oz of chicken breast cut in chunks
- 1 10 oz can of cream of healthy request mushrooms soup
- 1 tablespoon of Worcestershire sauce
- ½ teaspoon dried thyme
- 1 cup frozen peas
Instructions
- Add the chicken and brown.1 lb 16oz of chicken breast cut in chunks
- Add the can of mushroom soup and ½ can of water. Stir until well combined.½ of a large sweet onion chopped, 1 8 oz package of baby portobello mushrooms, 1 10 oz can of cream of healthy request mushrooms soup, 1 tablespoon of Worcestershire sauce
- Continue to cook over the medium-high heat until it starts to boil.
- Add the frozen peas and cook until it boils again.1 cup frozen peas
- Lower to a simmer until you're ready to serve.½ teaspoon dried thyme
Heather
Sounds yummy! I am making this in the crockpot as we speak!
Vickie C
I made this tonight. The family LOVED it! I didn't have the spaghetti squash but used vermicelli. It was wonderful. Thanks for sharing.
Jessica@LovesAvocado
This looks delicious! I can't wait to try it. Thanks for sharing 🙂
Kathy
Roni,
Thank you so much! I really appreciate the information on how to calculate the nutritional value of my recipes!
Kathy
Melissa C
I watched a video making a creamy stew several months ago. They took dried mushrooms & ran them through a coffee grinder. Haven't tried it yet but it sounds like just the ticket for my husband. He picks mushrooms out of all the dishes but complains that something is missing when I leave them out - darned if I do ...
Kim
I made it for dinner. It was a huge hit. My husband and daughter really liked it and of course I did too. I think spaghetti squash taste better after it's been cooked and refrigerated and then warmed back up again. Anyway, it is a great recipe and I plan to make it again real soon. Thanks so much for sharing!
Michelle
Hi Roni! Made this for supper tonight and it was delish....I did everything the same except I added a chopped red pepper:) yummy
bridget
Made this for dinner. Thanks for mustering up the inspiration for us...today was one of those days that I did not want to cook either. And you always need another choice to do with chicken!
roni
Kathy -
I use a combination of websites, nutritiondata.com, fitday.com, and sometimes sparkpeople.com. I measure everything on my handy dandy electronic scale and tally up the totals. 🙂 I'm never without that scale.
Kim
Wow! What a blessing. I noticed I have left over speghetti squash and was thinking how I need to use it up. How perfect. I'm making this tonight!
Kathy R.
Ohh, this looks so good Roni. I'm definitely going to try it.
Years ago I tried spaghetti squash... just didn't care for it ( I used it in place of spaghetti noodles) and it just didn't take the place well enough for me to try again. But maybe I'll give it another try.
Hey, maybe if you simmered this longer and cooked the "gravy" down more you could have put it on a pizza crust, and had both a home cooked meal and pizza. :~)
Kelly Bolduc
My fiance HATEs mushrooms. The texture and taste of them makes him gag. But I realized since he hates them he really doesn't know about ALL the species of mushrooms. Sneaky mom time here for you, also a bit more expensive, but see if you can use mushrooms but use chanterelle or puffball mushrooms/ They look NOTHING like button mushrooms. Puff balls can be found locally around our areas too just look them up on google. You can pick them yourself since no other mushroom looks like the puffball (its the size of a softball, light, airy and all over round)whichever ones you pick its a given its not poisonous. I've seen them in my parents yard many times over the course of summer to fall. I suggest you buy fresh chanterelles from a local market or organic market (we have one called Harvest Market in Hockessin, DE and they have tons of fresh mushrooms of different varieties, also in dried form too) Give it a shot I doubt he will associate an orange trumpet shaped item as a mushroom or huge round disks from the puff ball. He will probably be really intrigued by the puffball and maybe you can get him to go hiking with you one day and find some, finding something like that on a trail is pretty amazing for a child.
You can find puff balls in gardens, pastures, woodlands and a wide variety of other situations, such as along dyke banks. The time to find them is early summer to late autumn unless the weather is very dry, which it will not grow. Usually several can be found in the same area and they grow in the same place year after year. To clean them, wipe carefully with a damp cloth, and if you are not going to use them immeadiatly wrap them in cling/saran wrap and keep in the fridge. Ut goes well with regular dishes like the one you made above, soups and stews. It also makes a good breakfast sliced and fried in a pan with bacon/facon/turkey bacon, or dipped in one beaten egg then breadcrumbs and lightly pan fried in oil/bacon fat.
The puffball is considered as a large edible species because it can grow to be 2"-7", some people have found ones as large as 48". Only pick puffballs that are fresh and young, sound hollow when you tap the top of the mushroom, they will also be a milky white color. Don't pick if the skin is discolored. To check if its young you can cut right through with a knife, it should not tear the flesh but pass crisply through it. Hope that helps if you want to go picking with the little guy
Kathy
Hey Roni!
I love your blogs! Thanks for the great inspiration!
I was wondering how you calculate the nutritional value of your recipes. I frequently make up my own dishes but don't know how to calculate the nutritional value.
Kathy
Karina
Now I know what I'm making for dinner! I knew it was going to be chicken just couldn't decide what to do with it. Looks delicious!
Lisa
This looks divine!
The Mrs @ Success Along the Weigh
This looks so delicious and comforting! It's raining/hailing here so this sounds good right about now. We'll ignore its breakfast time!
Eileen
Much better than pizza! I wonder if my husband would eat it...
Kenlie
Okay, I'm so glad you made this instead of pizza because now I'm going to make it too. I think I'll make it tomorrow or Wednesday. Yum...
Georgia
Okay... you DID inspire me to eat my spag. squash tomorrow. It's been sitting all forlorn and alone on the counter forever now.
roni
No but I have no doubt I'd LOVE it! I can't get enough of the stuff either!
Valerie
spaghetti squash is one of my faves. Have you tried it with pesto??? OMG!!! YUM!