Prep 5 mins
Cook 15 mins
Untried but sounds good and quick when I'm late getting home.
- 1⁄2 lb boneless skinless chicken breast, cut up
- 1 teaspoon canola oil
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1⁄3 cup water
- 1 teaspoon curry powder
- 1 tablespoon salsa, medium to hot
- Heat oil in skillet and fry until golden brown.
- Mix soup, water and curry powder well; pour over browned chicken.
- Add salsa; simmer for 5 minutes.