Chicken & mushroom stroganoff

4 Servings


35 MIN


0-15 mins


30 MIN


2 400 g

Tin Heinz cream of mushroom soup

200 g

White basmati rice


Chicken breasts

2 tbsp

Olive oil for baking

400 g

Button mushrooms, sliced

200 g

Green beans


Onions, diced


Clove of garlic, finely chopped


Brandy (optional, to taste)

4 tbsp

Greek yoghurt 0% fat


Step 1

Cook the rice according to the packaging, then leave to rest with the lid kept on the pan.

Step 2

Add the oil to a deep pan and fry the chicken breasts on high heat until brown and crispy on the outside. Take out of the pan and set aside.

Step 3

Add the onion, garlic and mushrooms to the same pan and fry on high heat until slightly brown. Put the chicken filets back into the pan and deglaze with the brandy. Turn the heat down to a simmer after 5 minutes.

Step 4

Add the Heinz Cream of Mushroom Soup and continue to simmer for 10 minutes.

Step 5

In the meantime, boil water and cook the green beans for about 7 minutes until it has a slight bite left. Drain the water off and leave to rest as well, with the lid kept on until serving.

Step 6

Take sauce off the heat and stir in the yoghurt. Season to taste.