Easy Hearty Meal for Four; Creamy Chicken Mushroom Soup Even Mushroom Haters Can Love

Finally a mushroom soup anyone can enjoy...creamy chicken mushroom soup. This is a hearty, tasty and satisfying meal that can be prepared with a minimum of cooking expertise and it doesn't require special tools or gadgets. It's not exactly low fat, but I have included lower fat alternatives for people who want most of the taste without all the fat and calories.

Creamy Chicken Mushroom Soup

1 Family Size Campbell's Cream of Mushroom Soup (26 oz.)

1/3 cup of butter (substitute margarine for lower fat)

2 tablespoons minced garlic

3 tablespoons chopped onion (Don't like knives? Use dried chopped onions from the spice aisle. They work
fine.)

1 can Green Giant Niblets corn (11 oz.) (Any corn is fine; I just love this brand.)

4 tablespoons roasted red peppers, finely chopped

26 oz. (fill soup can) Half and Half (substitute fat-free milk for lower fat)

3 teaspoons white pepper (Don't use black pepper. Trust me, white pepper rocks for this.)

1 ½ cup mozzarella cheese (substitute low-fat or fat free cheese for lower fat)

4 breaded chicken patties or breaded chicken tenders, cooked and cubed. (substitute skinless breasts or tenders for lower fat)

1. Start by preheating your oven or grill to cook the chicken. When that's ready start the chicken.

2. In a large sauce pan or stockpot (at least six quarts or so) add butter, minced garlic, chopped onion, corn, and roasted red pepper.

3. Apply medium heat and sauté for about two minutes once butter starts bubbling.

4. Add mushroom soup, then fill can with half and half and add.

5. Stir frequently while chicken cooks. If you don't stir frequently, the soup will burn.

6. When chicken is done, cut into cubes. Don't worry about perfection; nobody will notice if your cubes look funny.

7. By now the soup should be pretty hot. Keep stirring until it just reaches a boil.

8. Add the chicken and bring back to a boil. Simmer about two minutes.

9. Stir in the mozzarella cheese and pepper.

Eat hearty.

You can serve this with dinner rolls or breadsticks for dipping. Extra white pepper and mozzarella go over pretty well too.

You've got enough hot, creamy and delicious soup that will fill up three to four people. And they'll wonder where you learned to cook like that too!