Snappy Smothered Chicken

Start with a rotisserie chicken. If you prefer not to use wine, increase the milk to 1-1/2 cups.

Snappy Smothered Chicken
Snappy Smothered Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (8 oz) package wide egg noodles

  • 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

    (16 oz) package mushrooms, sliced

  • 2

    tsp minced garlic

  • 1

    (10-3/4 oz) can cream of mushroom soup

  • 1

    cup milk

  • 1/3

    cup dry white wine (optional)

  • 1

    rotisserie chicken, cut into serving pieces

  • 2

    tbsp chopped, fresh parsley

Directions

1. Prepare noodles according to package directions. Keep warm. 2. Meanwhile, stir together paprika, dried thyme, salt & pepper in a small bowl. 3. Melt butter in a large skillet over medium-high heat; add onion and mushrooms, and saute 8-10 minutes or until onion is tender. Stir in garlic and paprika mixture; saute 2 minutes. Add soup, milk, and if desired wine, and bring to a boil, stirring frequently. Add chicken pieces, spoon sauce over top of chicken. Reduce heat to low, and cook, covered, 10-15 minutes or until chicken is thoroughly heated. Stir in 1 Tbsp parsley. Serve over hot cooked noodles. Sprinkle with remaining parsley.

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