I love this dish. Its so quick to cook after work and it keeps great in the freezer for quick meals.
So many times i have cooked this meal for friends when they come over and they think i have spent a whole afternoon in the kitchen cooking it! Far from the truth!
The whole family will love this quick easy recipe....
Turn oven onto 220C.
With the cooked chicken, take all the meat off the chicken and break into small bite size pieces, put into a bowl and put aside. Discard of the chicken skin if you want to be healthy!
In a large saucpan heat oil until very hot. Add onion and fry until soft.
Once onion is cooked add in mushrooms and cook until soft.
Add in can of Cream of Chicken & Mushroom and immediately add in milk. Stirr until soup fully mixes in with the milk.
Add the chicken. Turn the heat down and simmer for 5mins.
Turn the heat off once simmered and add in the sour cream. Make sure the heat is off otherwise the sour cream will curdle. Mix in cream. Turn heat back on and simmer for 5 mins (just to let it cook through). Dont turn the heat up too high.
Whilst the chicken is simmering put your vol u vent shells into the oven. Cook for 5 mins just to warm them up.
Once vol u vents are cooked put the one shell on each plate and fill the shell with the chicken mixture. I like to overfill the shell so the sauce runs out onto the plate. It gives a more professional look! Serve with salad or chips.
If you have kids that dont like mushrooms, you can dice the mushrooms really finely and they will blend in with the sauce.
If you want to make the recipe even fancier, you can make your own vol u vent shells from puff pastry. Its more work but looks more authentic.
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