Chicken Milano

Chicken Milano Recipe

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Dottie Wilson


I have been making this for my family for nearly 30 years. This is an extremely healthy, low calorie – yet delicious dish. It can be eaten as is to keep the calories down -- or served over rice or noodles. It is also easy to make. Enjoy!

★★★★★ 1 vote
8 - 10
45 Min
30 Min


4 skinless, boneless chicken breasts (cubed)
1 large yellow onion (sliced or chopped)
2 cartons fresh, sliced mushrooms
3 ‘family sized’ cans tomato soup
1 large bag frozen petite broccoli florets
2 tsps. minced garlic
1 tsp. salt
1 – 2 tsps. black pepper (to taste)
1 – 3 tsps. red pepper flakes (optional – to taste)


1Crockpot Method:

Place all ingredients in 6 quart crockpot and cook on high for 3 – 4 hours or low for 4 – 6 hours.
2Stovetop Method:

In a large skillet, heat a couple tablespoons of olive oil or butter over medium heat. Sauté onion until it begins to caramelize; add mushroom and garlic and sauté until slightly browned. Remove onion/mushroom/garlic mixture to a plate.
3Add cubed chicken breast to skillet and sauté until lightly browned – no need to cook until done.
4In a large pot (about the size of a stock pot), add the 3 cans of tomato soup, the package of broccoli, the chicken, mushrooms, and onions. Add in the salt, pepper, and red pepper flakes and give the mixture a stir.
5Cover and cook over medium heat for about 30 minutes. Be sure to stir from time to time and modify heat as necessary.

About Chicken Milano

Course/Dish: Chicken
Other Tag: Healthy