Since I prefer cooking and baking from scratch, one question I am often asked is if I ever “cheat” and cook with canned soups. The answer is yes, because some nights I’m tired, feel lazy, and want something quick and easy. I’m not crazy about a lot of canned soups, but I have always liked tomato, and when I feel sick, good old chicken noodle also hits the spot. Both are childhood memories, I suppose.
This recipe is an adaptation of a recipe I saw in a magazine about twenty years ago. My girls always loved it, and to this day, Kara still makes it and says it’s one of her husband’s favorites. My Bill loves it too. So tonight I was feeling lazy, looked around the refrigerator and pantry and realized I had all the ingredients for what we call Chicken Milano, although I’m sure no one in Milan would ever make this. So I make up for it by serving it in one of my pretty dishes from Italy.
The meal is so easy to make. While the water is heating for the orzo, saute chunks of boneless chicken breast, add sliced zucchini, mushrooms, onion, minced garlic, basil, crushed red pepper flakes, then a can of tomato soup. Cover and simmer about 15 minutes. Add some garlic bread and a tossed salad if desired, and dinner is served in less than 30 minutes.
Souper easy. Sorry…
- Orzo, to serve four
- 2 whole large chicken boneless, skinless chicken breasts
- 2 Tablespoons olive oil
- 1 Tablespoon butter
- 1 medium onion, sliced
- 1 clove garlic, minced
- 1 cup sliced fresh mushrooms
- 2 medium zucchini, sliced
- 1 teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes
- 1 can (10-3/4 oz.) condensed tomato soup (do not add water)
- Salt and freshly ground black pepper, to taste
- Start heating water for preparing orzo.
- Meanwhile, cut chicken breasts into 1-1/2 inch chunks.
- In a large skillet over medium heat, heat the olive oil and butter. Add chicken chunks and stir constantly until lightly browned and pink color disappears.
- Add onion, garlic, mushrooms, zucchini, basil, and red pepper flakes. Stir until onion is softened.
- Stir in tomato soup; stir to mix well. Heat to boiling, reduce heat to low. Cover pan and simmer about 15-20 minutes or until mixture is thickened and chicken is cooked through. Taste for salt and pepper.
- Cook and drain orzo while chicken simmers. Serve chicken mixture over hot, cooked orzo. Serves 4.