Take a Can of Tomato Soup…

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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…

5.0 from 3 reviews
Chicken Milano
  • 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
  1. Start heating water for preparing orzo.
  2. Meanwhile, cut chicken breasts into 1-1/2 inch chunks.
  3. 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.
  4. Add onion, garlic, mushrooms, zucchini, basil, and red pepper flakes. Stir until onion is softened.
  5. 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.
  6. Cook and drain orzo while chicken simmers. Serve chicken mixture over hot, cooked orzo. Serves 4.




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7 Responses to Take a Can of Tomato Soup…

  1. April 7, 2017 at 4:25 am #

    It looks Good! But I’m with you, I don’t like using them either.

  2. April 7, 2017 at 4:34 am #

    no tomato soup here but I might consider adding some good old homemade tomato sauce in the mix. Love the memories and that it remains an easy family favorite

    • April 8, 2017 at 12:04 am #

      Homemade is always the first choice, especially if it was your sauce!

  3. May 11, 2022 at 2:33 am #

    I use the canned tomato soup. I’ve been making this recipe since I first found it back in the early 80s. I love it, family loves it – and it’s easy, healthy, and low calorie. I skip the rice and the orzo, and we eat it like a ‘stew’.

    The canned soup is yummy and quick which is part of the reason this was – and is – a go-to recipe I’ve made for decades! Oh, and feel free to substitute vegetables. Broccoli florets work nicely in place of the zucchini for example.

    • May 11, 2022 at 11:47 pm #

      Thanks for writing, Dot! I’ll take your suggestion and try broccoli.

  4. September 29, 2023 at 12:05 pm #

    My mother used to make this recipe with the tomato soup. I have made it through the years as well. I’ve always loved it. We served it over rice. I miss my mom.❤️

    • September 29, 2023 at 10:23 pm #

      I’m with you, Maureen. I miss my mom too.

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