This will definitely be a recipe we make over and over again. Even my picky eater ate it all up! Best of all, it’s all made in one pan.
Unfortunately I don’t have a picture to show you right now, but I’ll try to remember to take one next time we make this. If you try this recipe, please let me know how your family liked it!
- 3 or 4 chicken breasts (boneless)
- 1 Tbsp butter
- 1 can cream of mushroom soup (condensed)
- ¼ cup milk
- 1 medium onion, chopped
- 1 Tbsp Teryaki sauce
- salt, pepper, red pepper flakes to taste
- Melt butter in large pan or skillet, add chicken and season with salt, pepper, and red pepper flakes to taste.
- When chicken is almost cooked through, add chopped onion.
- When chicken is done, remove chicken to a plate then add the soup, milk, and Teryaki sauce to the pan. On medium heat, stir until smooth and heated through.
- Put chicken back in and coat well with the sauce. Depending on how much chicken you have and how thick of a sauce you want, you might need to add a bit more milk.
There should be enough sauce to cover the chicken and a side dish of rice, mashed potatoes, or noodles.
*This is a kid-pleaser recipe! If you have a picky eater who doesn’t like sauces (like my son) just keep out some of the chicken before adding the rest to the sauce. If your kids won’t like red pepper flakes, you can leave them out of the recipe, then add them to individual plates.