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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is done in a flash, simple and easy for a rushed weekday meal, but still very tasty. Ingredients:
1 1/4 ounces cream of mushroom soup mix |
2 1/4 cups water |
1/2 cup slivered almonds |
2 tablespoons oil |
1 garlic clove, crushed |
1 small onion, sliced |
1 cup celery, sliced |
1 cup green beans |
1 cup sliced mushrooms |
3 cups cooked chicken, diced |
Directions:
1. Cook and dice your chicken, I like to cheat and use a bbq chicken from the supermarket, just removing the bones and skin.
2. Make a soup in a jug with the soup mix and water, stirring well so there is no lumps.
3. Brown the almonds in 2 tbsp of oil in a large frypan, remove from pan when browned.
4. Fry the garlic, onion, celery, beans and mushrooms all together until cooked.
5. Add the soup mix and the chicken.
6. Bring to the boil and simmer for 3 minutes.
7. Serve on a bed of rice, sprinkled with the slivered almonds.
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