Creamy Chicken Mushroom
Frozen mussels and clams washed and set aside.
Shrimps with head removed and peeled but leave tails on. Set aside.
Heat a pot, add some butter and olive oil, stir fry mussels, clams and shrimps over medium heat until fragrant. Dish out and set aside.
In the same pot, add Campbell’s Tomato Clam Pasta Sauce, Campbell’s Creamy Chicken Mushroom Condensed Soup and water.
Bring to boil over medium high heat, then reduce to low heat and keep boiling for a further 5 minutes with lid.
Add fried mussels, clams and shrimps, cook for another 3-5 minutes and serve.
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