Ingredients:
1 lb chicken tenders or 1 lb chicken breasts, sliced into strips
2 tablespoons creole seasoning ( I use Emeril’s Essence… the recipe is available here)
1 -2 tablespoon olive oil
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup chicken broth ( I use boullion added to water)
Directions:
Coat the chicken with the seasoning, and let sit in the refridgerator for at least an hour.
After marinating, brown the chicken in olive oil in a large pan.
In a separate bowl, mix together the soups with the chicken broth, stir until smooth.
Add the soup mixture to the pan, mix well.
Let simmer for 10-15 minutes or until chicken is cooked through.
Serve with the soup gravy.
Servings: 4
Time preparation: 5 min.
Time total: 25 min.