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Ingredients
- 1 pkg. wide egg noodles, 8 oz
- 1 tsp paprika
- 1 tsp dried thyme leaves, crumbled
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 tbsp butter
- 1 large onion, chopped
- 1 pkg. fresh mushroom, sliced, 16 oz
- 2 tsp jarred minced garlic
- 1 can cream of mushroom soup
- 1 cup milk
- 1/3 cup dry white wine, optional
- 1 whole deli roasted chicken, cut into serving pieces
- 2 tbsp chopped fresh parsley
Details
Servings 4
Preparation time 20mins
Cooking time 30mins
Preparation
Step 1
1. Prepare noodles as package directs. Meanwhile, stir together paprika, dried thyme, salt and pepper in small bowl.
2. Melt butter in large skillet over medium high heat; add onion and mushrooms and sauté 8 to 10 mins or until onion is tender. Stir in garlic and paprika mixture; sauté 2 mins.
3. Add soup, milk and if desired wine and bring to a boil, stirring often. Add chicken pieces; spoon sauce over top of chicken. Cover, reduce heat to low and cook 10 to 15 mins or until chicken is thoroughly heated. Stir in 1 tbsp parsley. Serve over hot noodles. Sprinkle with remaining parsley.
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