This is last night’s creation for dinner. Didn’t really know what to do, and it was just me so I grabbed the one piece of chicken left in the freezer and some stuff from the pantry. Presto! French Chicken Stroganoff (for 1, plus some leftovers)
- 1 chicken breast, thawed and cut into quarters
- 1/2 can Campbell’s French Onion Soup*
- 2 big dollops of sour cream (probably about 1/3 cup)
- 1 small can mushrooms
- 1/2 to 3/4 cup cooked rice
- Pour the half can of french onion soup in a small saucepan and bring to a boil over high heat.
- Keep the soup boiling, uncovered, for 5-10 minutes to reduce it a little. Stir frequently to prevent the onions from burning to the bottom of the pan.
- Add the sour cream, bring to a boil. Boil uncovered for a few more minutes until it is the consistency of a sauce that you’d like to eat with chicken.
- Add the chicken pieces to the sauce and reduce the heat to a simmer. Cover the saucepan and cook the chicken until it is no longer pink in the middle (this didn’t take long for me as I accidentally half-way cooked it while I was defrosting it in the microwave).
- Spoon some of the sauce and chicken over the cooked rice and eat!
*You may wonder what to do with the remaining 1/2 can of soup. Well, either double the recipe above or do what I did: Instead of heating just half the can in step 1, heat the whole can and before you add the sour cream in step 2 dump half the soup out into a soup bowl. Add some hot water to the soup bowl, add some parmesan cheese on top, and eat a tasty bowl of french onion soup!