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