Chicken with Vegetable Cream Sauce

An easy cream sauce recipe made with Marie Callender's Classic Chicken and Rice Soup, onion and cream cheese tops sauteed chicken breasts

Photo by Julie S.

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

Ingredients

  • 2

    tablespoons canola oil, divided

  • 1-1/2

    pounds boneless skinless thin-sliced chicken breast fillets

  • 1/2

    teaspoon garlic salt

  • 1/4

    teaspoon ground black pepper

  • 1/2

    cup chopped yellow onion

  • 1

    tablespoon all-purpose flour

  • 1

    can (15 oz each)Marie Callender's® Classic Chicken & Rice Soup

  • 1/4

    cup cream cheese spread (from 8-oz container)

Directions

Heat 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat. Sprinkle chicken with garlic salt and pepper. Add half of chicken to skillet. Cook 4 to 6 minutes or until no longer pink, turning once; set aside. Add remaining 1 tablespoon oil to skillet, cook remaining chicken; set aside. Add onion to skillet; cook 4 minutes or until tender. Sprinkle flour over onion; cook and stir 1 minute more. Stir in soup; bring to a boil. Add cream cheese; stir until cream cheese is melted completely. Return chicken to skillet; reduce heat and simmer 2 minutes more or until chicken is hot.

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