Easy Chicken with Chinese Vegetables

    30 minutes

    It's very easy to make a delicious one-pot Chinese-style lunch using tinned bamboo shoots and water chestnuts. Serve over noodles or rice.

    11 people made this

    Serves: 6 

    • 1 1/2 cups (375ml) condensed cream of mushroom soup
    • 1 cup (250ml) thickened cream
    • 500g tinned mushrooms, drained
    • 500g cooked, cubed chicken breast meat
    • 500g tinned water chestnuts, drained and sliced
    • 230g tinned bamboo shoots, drained
    • 160g baby corn
    • 300g frozen broccoli, drained and cooked

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Mix together soup and cream in a large saucepan over medium low heat. Stir in mushrooms and simmer over low heat for 5 minutes; add chicken, water chestnuts, bamboo shoots and corn. Simmer all together for 10 minutes. Finally, stir in cooked broccoli and simmer for 5 minutes.

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    Reviews in English (10)


    Good flavor of the veges against the rice and sauce. The bamboo shoots and water chestnuts added to flavor. Added some shredded cheese on top and this dish was a hit.  -  07 May 2013


    This is a very quick and tasty recipe. I have made it several times and have used cabbage in place of bamboo shoots and other veggies as well. I also put about 1/3 cup of white wine because I like the taste of a wine sauce.  -  16 Sep 2002  (Review from Allrecipes USA and Canada)


    This is a very versatile recipe. I added garlic, pepper, red pepper and onion flakes to boost up the flavor a bit. I've made it with chicken and also with shrimp. It's easily adjusted to what you have in your pantry.  -  16 May 2004  (Review from Allrecipes USA and Canada)

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