Creamy Asian-Inspired Chicken and Broccoli

A saucepan dish combining cream, soup, and chicken with lots of Asian veggies like bamboo shoots, water chestnuts, baby corn, mushrooms and broccoli. Serve over chow mein noodles or rice, if desired.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 417 Calories

Ingredients

• 1 cup heavy cream
• 1 (5.5 ounce) can baby corn, drained
• 1 pound cooked, cubed chicken breast meat
• 1 (8 ounce) can bamboo shoots, drained
• 1 tablespoon salted butter
• 1 (16 ounce) can mushrooms, drained
• 1 ½ tablespoons teriyaki sauce
• 1 ½ cups condensed cream of mushroom soup
• 2 (8 ounce) cans water chestnuts, drained and sliced
• 1 (10 ounce) package frozen broccoli, drained and cooked

Recipe Instructions

Step 1

Mix soup and cream together in a large saucepan over medium-low heat. Stir in mushrooms and simmer over low heat for 5 minutes; add chicken, water chestnuts, bamboo shoots, corn, teriyaki sauce, and butter. Simmer all together for 10 minutes. Finally, stir in cooked broccoli and simmer for 5 minutes.