Chicken Whatever

Called Chicken Whatever, because today I was hungry though I haven't been shopping in over 2 weeks. I went on a hunt though the freezer, fridge and pantry, this is what I came up with. I could of added the bacon bits to it bit I opted not to, the budget is extremly tight and besides there is enough protein in this already with the chicken and mushrooms.

Firstly do not skip step 1. if you do when you dish up you will have little white lumps of cream cheese through the sauce. I just mixed it using a fork, hey it was only me eating it so who cares right!, though I hadn't made this before so to be fair I didn't know either until I added it to the slow cooker that I had made a boo boo.  I wouldn't want you to be cooking this for visitors and find you have lumps in the end product so make sure the cream cheese is at room temperature and blend it well

What you need:

2 Chicken breasts or thighs, it is up to you what chicken pieces you use
1x tin condenced cream of chicken soup
1x 250g pack of cream cheese

Mushrooms sliced a punnet is good. (I didn't have any so used a tin of Champignons)

1x packet of french onion soup mix

3 cloves of fresh garlic chopped

smallish onion chopped into rings

Parsley

salt & pepper to taste ( I don't add any ) 

Bacon pieces (this is optional)

 

What to do:

1. With a mixer or a blender combine the tin soup, cream cheese and french onion soup mix until creamy and smooth. Set aside

2.  In a skillet or pan brown and sear the chicken pieces. set aside

3. In the same pan, brown the onion, garlic, and mushrooms

4. layer it in the slow cooker, cream cheese mixer first, chicken pieces, and lastly the mushroom mixture, add the parsly.

5. Let it cook on high for 3-4 hours  or until chicken is fully cooked.

 6. Serve on a bed of mashed potatoes with some lovely bright greens, or serve with egg noodles and peas.  

Thank me later, this was yummo.