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Shrimp Chicken Skillet

Total Time

Prep/Total Time: 20 min.


6 servings

I'm a first-grade teacher who has hectic evenings, so I appreciate this dish. I can make it with items I have on hand, plus it tastes great. My husband requests it often.—Kelly Corrigan, Crawfordville, Florida


  • 1/2 pound sliced fresh mushrooms
  • 1/4 cup butter, cubed
  • 1/2 cup sliced green onions
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1/2 cup half-and-half cream
  • 1/4 cup chicken broth
  • 1/4 cup sherry or additional chicken broth
  • 1 cup shredded cheddar cheese
  • 2 cups cubed cooked chicken
  • 2 cups cooked medium shrimp, peeled and deveined
  • 2 tablespoons minced fresh parsley
  • Hot cooked rice


  1. In a large skillet, saute mushrooms in butter for 5 minutes. Add onions; saute for 3 minutes or until tender.
  2. Stir in the soup, cream, broth and sherry. Cook and stir over medium-low heat until blended; stir in cheese until melted. Add the chicken, shrimp and parsley; heat through. Serve with rice.

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