Because this recipe is intentionally minimalist, it’s easy to customize. For a bit more flavor complexity without adding much effort, you can sprinkle in dried herbs—such as thyme, parsley, or Italian seasoning—along with the soup. If you like a more pronounced tang, add a spoonful of ranch seasoning or a splash of buttermilk at the end to brighten the richness. For a slightly lighter version, use reduced-fat cream cheese and a lower-sodium condensed soup; the texture will still be creamy, though a touch less decadent. You can also swap the cream of chicken soup for cream of mushroom or cream of celery to change the flavor profile, or use boneless, skinless chicken thighs if you prefer a richer, more forgiving cut that stays especially moist. To turn this into a more complete one-pot meal, stir in a bag of thawed frozen mixed vegetables or frozen peas during the last 30 minutes of cooking so they warm through without overcooking. Leftovers keep well in the refrigerator for several days and reheat nicely on the stovetop or in the microwave; if the sauce thickens too much, simply loosen it with a splash of broth or water while reheating.
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