Chicken Velvet

Name: Chicken Velvet
Ingredients: 2 1/2 lb. chicken tenders or breasts (if using chicken breasts, they are easier to slice when partially frozen); 4 Tbsp. butter flavor Crisco, divided; 2 (10 3/4 oz.) cans cream of chicken soup (undiluted); 1/2 c. water or chicken broth; 1 tsp. thyme leaves; 1/2 tsp. tarragon leaves; 2 c. carrots, cut into 1/4-inch diagonal slices; 2 1/2 c. potatoes, cut into large chunks; 1/2 lb. fresh mushrooms; 1 (15 1/2 oz.) can green beans, thoroughly drained; 1/2 c. dairy sour cream, at room temperature; salt and pepper for desired taste

12 ingredients

5 steps

Ingredients

2 1/2 lb. chicken tenders or breasts (if using chicken breasts, they are easier to slice when partially frozen)
4 Tbsp. butter flavor Crisco, divided
2 (10 3/4 oz.) cans cream of chicken soup (undiluted)
1/2 c. water or chicken broth
1 tsp. thyme leaves
1/2 tsp. tarragon leaves
2 c. carrots, cut into 1/4-inch diagonal slices
2 1/2 c. potatoes, cut into large chunks
1/2 lb. fresh mushrooms
1 (15 1/2 oz.) can green beans, thoroughly drained
1/2 c. dairy sour cream, at room temperature
salt and pepper for desired taste

Directions

1

If using chicken breasts, cut the partially frozen meat into strips.
2

In a large skillet, brown chicken in 2 tablespoons Crisco; then pour off grease.
3

Stir in soup, water or broth, thyme and tarragon.
4

Add carrots; cover and simmer over low heat for about 15 minutes.
5

Add potatoes and continue to cook for 30 minutes.