Ingredients
- 2 tablespoons unsalted butter
- 2 cups cremini mushrooms, sliced
- 1½ cups yellow onion, diced
- 1 tablespoon fresh thyme leaves
- 1 teaspoon chicken bouillon seasoning
- ½ teaspoon black pepper
- 3 cups diced rotisserie chicken, white meat
- 15 ounces frozen peas
- 21 ounces cream of chicken and herb soup
- 2 cups chicken stock
- 16 ounces potato gnocchi
Instructions
- Melt the butter in a large skillet over medium heat.
- Add mushrooms and onions; sauté until softened and fragrant.
- Stir in thyme, chicken bouillon seasoning, and black pepper.
- Add diced chicken and frozen peas; stir to combine.
- Pour in cream of chicken soup and chicken stock; mix until smooth and creamy.
- Bring the mixture to a gentle simmer, then add the gnocchi.
- Cook for a few minutes until the gnocchi are tender and the sauce thickens.
- Remove from heat and let rest briefly before serving.
Notes
- Add carrots or corn for more vegetables.
- Stir in a splash of heavy cream for added richness.
- Top with fresh thyme or parmesan before serving.
- Use gluten-free gnocchi and soup to make the dish gluten-free.
- Reheat with a splash of chicken stock to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 4g
- Sodium: 970mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 90mg
