Creamy Asian-Inspired Chicken and Broccoli Recipe

Ingredients <br>- 1 ½ cups condensed cream of mushroom soup <br>- 1 cup heavy cream <br>- 1 (16 ounce) can mushrooms, drained <br>- 1 pound cooked, cubed chicken breast meat <br>- 2 (8 ounce) cans water chestnuts, drained and sliced <br>- 1 (8 ounce) can bamboo shoots, drained <br>- 1 (5.5 ounce) can baby corn, drained <br>- 1 ½ tablespoons teriyaki sauce <br>- 1 tablespoon salted butter <br>- 1 (10 ounce) package frozen broccoli, drained and cooked <br><p></p>Directions <br>step 1: Mix soup and cream together 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, corn, teriyaki sauce, and butter. Simmer all together for 10 minutes. Finally, stir in cooked broccoli and simmer for 5 minutes. <br>

Ingredients
- 1 ½ cups condensed cream of mushroom soup
- 1 cup heavy cream
- 1 (16 ounce) can mushrooms, drained
- 1 pound cooked, cubed chicken breast meat
- 2 (8 ounce) cans water chestnuts, drained and sliced
- 1 (8 ounce) can bamboo shoots, drained
- 1 (5.5 ounce) can baby corn, drained
- 1 ½ tablespoons teriyaki sauce
- 1 tablespoon salted butter
- 1 (10 ounce) package frozen broccoli, drained and cooked

Directions
step 1: Mix soup and cream together 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, corn, teriyaki sauce, and butter. Simmer all together for 10 minutes. Finally, stir in cooked broccoli and simmer for 5 minutes.

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