When Comfort Calls: Chicken Breast and Leftover Quinoa Cream of Mushroom Soup to the Rescue
Let’s be real—weeknights can feel like a juggling act. Between errands, work, and wondering what on earth to make for dinner, we’ve all had that “there’s food in the fridge, but nothing to eat” moment. Enter: chicken breast and leftover quinoa cream of mushroom soup recipes. This cozy little number is your answer to using up what’s already in your fridge while still creating something warm, hearty, and downright satisfying.
I love recipes that are less “meal prep” and more “meal rescue,” and this one totally delivers. It’s one skillet, minimal chopping, and absolutely no judgment if your quinoa’s been sitting in the fridge for a couple of days. In fact, it’s better that way.
Why You’ll Love This Chicken Breast and Leftover Quinoa Cream of Mushroom Soup Recipes
- Fast and fuss-free – Ready in 30 minutes, start to finish. Yes, really.
- Budget-friendly – Uses pantry staples and leftovers in the best possible way.
- Crowd-pleaser – Creamy, cozy, and kid-approved (even the mushroom skeptics will come around).
- One pan wonder – Less mess = happier you.
What You’ll Need (Ingredients & Why They Matter)
- Cooked quinoa – The star of the leftover show. Adds texture and heartiness.
- Boneless, skinless chicken breasts – Lean, easy protein that soaks up flavor beautifully.
- Olive oil and butter – A mix of fat for flavor and even cooking.
- Onion & garlic – The aromatic base that makes your kitchen smell amazing.
- Sliced mushrooms – Cremini or button mushrooms add an earthy depth (and bulk it up nicely).
- Condensed cream of mushroom soup – The creamy shortcut that pulls everything together.
- Milk – Loosens the soup into a dreamy sauce.
- Dried thyme – A whisper of cozy, herby flavor.
- Salt, pepper, fresh parsley – To finish things off with flair and flavor.
NOTE: Full measurements are in the recipe card below!
How to Make It – Step by Simple Step
1. Sauté Your Chicken
Heat olive oil in a large skillet. Add the diced chicken, season with salt and pepper, and cook until golden and cooked through. Set it aside—but keep that pan; we’re not done yet!
2. Build Your Flavor Base
Melt butter in the same skillet. Toss in the onion and let it soften (about 3 minutes), then stir in the garlic and mushrooms. Cook until the mushrooms are tender and any liquid has cooked off about 5 minutes. This part? Smells like a cozy fall evening.
3. Stir in the Soup Goodness
Add the cream of mushroom soup, milk, and dried thyme. Stir it all together and bring it to a gentle simmer—don’t boil it, just warm it up like a nice hug in a pan.
4. Time to Bring it All Together
Add your cooked quinoa and the chicken back into the pan. Stir until it’s all beautifully combined. Let it cook another 5 minutes to heat through, and let those flavors mingle.
5. Taste & Tweak
Give it a taste—does it need more salt? A pinch of pepper? You’re the boss here.
6. Garnish & Serve
Sprinkle with fresh parsley and serve it up warm. Bonus points if you’ve got a chunk of crusty bread on the side.
Cooking Tips from My Kitchen
- Quinoa pro tip: Cold, leftover quinoa actually works better here—it holds its shape and soaks up the sauce like a champ.
- No mushrooms? No problem. Swap them out for chopped spinach or zucchini if that’s what you’ve got.
- Cream of mushroom shortcut: Don’t want to use canned? You can make a quick homemade version with a roux, milk, and sautéed mushrooms.
- Make it a bake: Pour everything into a baking dish, top with shredded cheese, and bake at 375°F for 10–15 minutes for a bubbly casserole-style dinner.
A Little Story from My Table
This dish was born one chilly Tuesday when I opened the fridge and saw two things staring back at me: a Tupperware of quinoa and two lonely chicken breasts. I wasn’t about to let them go to waste (because grocery prices, am I right?). I pulled out some pantry staples, crossed my fingers, and 30 minutes later, the kitchen smelled like something out of my childhood—and even my mushroom-hating teenager asked for seconds. That’s when I knew this recipe was a keeper.
FAQs – Because You’ve Got Questions, and I’ve Got Answers
Can I substitute the cream of mushroom soup?
Absolutely! Cream of chicken works just as well, or even a homemade cream sauce if you’re feeling ambitious.
How do I store leftovers?
Pop them in an airtight container and refrigerate. It’ll keep for 3–4 days. Just reheat gently on the stove or in the microwave with a splash of milk if it’s thickened up.
Can I freeze it?
Yes—but keep in mind, creamy dishes can sometimes separate a bit after thawing. Freeze in a freezer-safe container and reheat slowly for best results.
Can I use rotisserie chicken instead?
Totally! Skip Step 1 and stir it in at the end. Dinner just got even easier.
Whether you’re feeding picky eaters, using up leftovers, or just craving something creamy and comforting, this chicken breast and leftover quinoa cream of mushroom soup recipes is the little weeknight win you didn’t know you needed. It’s humble, hearty, and tastes like a hug—plus, you’re cleaning out the fridge like a boss.
So go ahead and give it a try. Your dinner table (and your sanity) will thank you.
Print
Easy Chicken Breast and Leftover Quinoa Cream of Mushroom Soup Recipes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This creamy chicken breast and leftover quinoa cream of mushroom soup recipe is your go-to comfort dish. It’s quick, hearty, and made in just one pan using pantry staples. Perfect for busy weeknights, it transforms simple ingredients into a warm, satisfying dinner everyone will love.
Ingredients
2 cups cooked quinoa (leftover or freshly prepared)
2 boneless, skinless chicken breasts, diced
1 tablespoon olive oil
1 tablespoon butter
1 small onion, finely chopped
2 cloves garlic, minced
1 cup sliced mushrooms (such as cremini or button)
1 can (10.5 oz) condensed cream of mushroom soup
1/2 cup milk
1/4 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Cook the Chicken
Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and cook until browned and fully cooked through, about 5–7 minutes. Remove from skillet and set aside.Sauté the Vegetables
In the same skillet, melt butter. Add chopped onion and cook until translucent, about 3 minutes. Stir in garlic and mushrooms. Cook until mushrooms are soft and liquid has evaporated, around 5 minutes.Make the Creamy Base
Stir in the cream of mushroom soup, milk, and thyme. Mix until smooth and bring to a gentle simmer over medium-low heat.Combine Everything
Add cooked quinoa and the reserved chicken back into the skillet. Stir well to combine. Cook for an additional 5 minutes to let the flavors meld and heat through.Finish and Serve
Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley just before serving.
Notes
Rotisserie chicken can be used as a shortcut—just skip the chicken cooking step.
Add a sprinkle of shredded cheese and bake it for a crispy casserole twist.
Frozen veggies (like peas or spinach) make great additions and help clean out the freezer.
Store leftovers in the fridge for 3–4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chicken Breast Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 3g
- Sodium: 770mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg
Keywords: chicken breast and leftover quinoa cream of mushroom soup recipes, leftover quinoa dinner, chicken mushroom skillet, creamy chicken quinoa recipe, easy weeknight meal, one pan chicken quinoa
