Chicken Milano

Chicken Milano

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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)

How to Make Chicken Milano


  1. Crockpot Method:

    Place all ingredients in 6 quart crockpot and cook on high for 3 – 4 hours or low for 4 – 6 hours.
  2. Stovetop 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.
  3. Add cubed chicken breast to skillet and sauté until lightly browned – no need to cook until done.
  4. In 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.
  5. Cover and cook over medium heat for about 30 minutes. Be sure to stir from time to time and modify heat as necessary.

Printable Recipe Card

About Chicken Milano

Course/Dish: Chicken
Other Tag: Healthy

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