Creamy Cheesy Broccoli Chicken

This is so easy to make, a little bit of knife work on some veggies, pop open a couple of cans of condensed soup (I use Campbell’s but you can substitute your favorite brand), brown the chicken, sauté the veggies, combine everything and cook slowly on top of the stove.

I made up this recipe when I was in college and had to cook for my roommates.

Ingredients

·         CHICKEN THIGHS, 8-12 whole, bone-in

·         OLIVE OIL, ¼ cup

·         WHITE WINE, ¼ cup

·         CREAM OF MUSHROOM SOUP, condensed, 1 can

·         CREAM OF CHICKEN SOUP, condensed, 1 can

·         CHEDDAR CHEESE, sharp, finely shredded, 1 cup

·         ONION, 1 large, sliced

·         MUSHROOMS, 8 oz, sliced

·         BROCCOLI, florets, 1 cup chopped

·         GARLIC SALT, to taste

·         BLACK PEPPER, freshly ground, to taste

Directions

1.       Combine the two soups in a mixing bowl, set aside.

2.       Butterfly the thighs, trimming the extra skin and fat away.

3.       Brown the chicken in the olive oil, take out of pan and reserve.

4.       Drain off the excess fat, deglaze with the wine.

5.       Sauté the onions, add to the condensed soup mixture.

6.       Sauté the mushrooms, add to the condensed soup mixture.

7.       Add the cheese to the soup mixture.

8.       Add a little bit of water to the pan and steam the broccoli until slightly tender. Add the broccoli to the condensed soup mixture and combine thoroughly.

9.       Replace the chicken in the pan and cover with soup mixture.

10.   Salt and pepper to taste, bring to a simmer over high, reduce heat to low, cover, and cook 45 minutes until chicken is cooked through.

11.   Serve over steamed rice.