Chicken Fricassee

Campbell's Chicken Fricassee Recipe

Bone-in chicken breasts, veggies and a tasty sauce all cook together on the stovetop to make this outstanding fricassee.

At a glance


20 min.


1 hr. 15 min.



Cook: 55 min.

Made With

  • Campbell’s® Condensed Golden Mushroom Soup

    Campbell’s® Condensed Golden Mushroom Soup

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What You'll Need

1 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon black pepper
4 bone-in chicken breast halves
5 tablespoons vegetable oil
2 cans (10 3/4 ounces each ) Campbell’s® Condensed Golden Mushroom Soup
1 cup water
6 baby red potatoes
1 bag (about 8 ounces) baby-cut carrots
1 medium onion, coarsely chopped (about 1/2 cup)
1 bunch small asparagus, trimmed

How to Make It

  • 1

    Stir the flour, garlic powder, onion powder and black pepper on a plate.  Coat the chicken with flour mixture.

  • 2

    Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on all sides.

  • 3

    Stir the soup and water in an 8-quart saucepot. Stir in the potatoes, carrots and onion.  Top with the asparagus and chicken.  Cover and cook over low heat for 45 minutes or the chicken is cooked through and the vegetables are tender.

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  • Cooking Basics: True "baby" carrots are a seasonal vegetable available in spring and early summer and are sold in bunches with the green tops left on. They can usually be found in upscale grocery stores or farmers' markets. "Baby-cut" carrots are mature carrots that have been peeled and cut into small carrot-shaped pieces. They are widely available year round in the produce section of most grocery stores.
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