Snappy Smothered Chicken

By jwbrouss

Start with a rotisserie chicken.

If you prefer not to use wine, increase the milk to 1-1/2 cups.

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

Preparation

Step 1

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.