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Creamy Sous Vide Chicken

For less than $4 per serving, you can make the easiest, creamiest, most satisfying sous vide meal in a bag ever.

Ingredients

    • 1 can (10.5 oz./284 mL) condensed cream of mushroom soup
    • 2 tbsp (30 mL) soy sauce
    • ½ tsp (2 mL) black pepper
    • 1 tsp (5 mL) poultry seasoning
    • 1 tsp (5 mL) onion powder
    • 1 tsp (5 mL) garlic powder
    • 1 can (14.5 oz./398 mL) green beans, drained
    • 1 can (4 oz./125 g) sliced mushrooms, drained (optional)
    • 4 boneless, skinless chicken breasts
    • 8 oz. (250 g) egg noodles, cooked according to package directions
    • ¼ cup (60 mL) chopped parsley
    • ½ cup (125 mL) French fried onions

Directions

  1. Fill the inner pot of the Deluxe Multi Cooker with water to the 1/2 fill line. Close the lid and select SOUS VIDE. Set the temperature to 145°F (63°C) and the timer to 2 hours. Press and hold START.
  2. In a large resealable bag, add the soup, soy sauce, pepper, poultry seasoning, onion powder, garlic powder, green beans, and mushrooms (if using). Close the bag and use your hands to mix the ingredients.
  3. Open the bag and add the chicken. Close the bag and remove as much air as you can. Move the chicken around to coat.
  4. When you hear beeps and Add is displayed, open the lid and submerge the bag into the water, making sure the seal remains above the water. Lock the lid; press START.
  5. When the timer is up, press CANCEL and carefully remove the bag from the water.
  6. Pour over the noodles and serve with chopped parsley and French fried onions.