Creamy Asian-Inspired Chicken and Broccoli recipe

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Ingredients

1 ½ cups condensed cream of mushroom soup
1 cup heavy cream
1 (16 ounce) can mushrooms, drained
1 pound cooked, cubed chicken breast meat
2 (8 ounce) cans water chestnuts, drained and sliced
1 (8 ounce) can bamboo shoots, drained
1 (5.5 ounce) can baby corn, drained
1 ½ tablespoons teriyaki sauce
1 tablespoon salted butter
1 (10 ounce) package frozen broccoli, drained and cooked

Nutrition Info

416.8 calories
carbohydrate: 23.6 g
cholesterol: 123.7 mg
fat: 23.5 g
fiber: 7.4 g
protein: 29.7 g
saturatedFat: 12.1 g
servingSize: -
sodium: 1002.1 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix soup and cream together in a large saucepan over medium-low heat. Stir in mushrooms and simmer over low heat for 5 minutes, add chicken, water chestnuts, bamboo shoots, corn, teriyaki sauce, and butter. Simmer all together for 10 minutes. Finally, stir in cooked broccoli and simmer for 5 minutes.

Recipe Yield

6 servings

Recipe Note

A saucepan dish combining cream, soup, and chicken with lots of Asian veggies like bamboo shoots, water chestnuts, baby corn, mushrooms and broccoli. Serve over chow mein noodles or rice, if desired.

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