Creamy Chicken and Noodles (EASY!)

QSis

Grill Master
Staff member
Gold Site Supporter
Awhile back, I posted a question about what to do with a giant can of Cream of Chicken soup that had been given to me
http://www.netcookingtalk.com/forums/showthread.php?t=27303&highlight=cream+chicken+soup

I loved all those ideas, but never got around to making any.

Then I saw the recipe below, which was a crockpot recipe. I adapted it for the top of the stove and LOVED it!!

So, so easy and absolutely wonderful! A KEEPER!

They served theirs over egg noodles, but I had pappardelle pasta (that was fun, too, lol!)

Lee

Creamy Chicken and Noodles

2 or 3 boneless, skinless chicken breasts, cut into bite-sized pieces
1 giant can of cream of chicken soup (or two regular-sized cans)
package sliced mushrooms
1/2 cup dry sherry (I highly recommend cooking with this kind of wine!)
rosemary, about 1 teas. finely minced

Saute mushrooms in a little butter/olive oil until slightly browned. Remove from pan.

Dump in the can of soup and whisk in the wine. Add chicken pieces, and rosemary, cover and simmer for 10 minutes. Add the mushrooms back in and season with pepper.

Serve over egg noodles or rice or whatever pasta you like.
 

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Johnny West

Well-known member
Christopher Kimball"s Milkstreet had a similar soup in his post today. It's called Georgian Chicken Soup and thought I'd try that.
 

QSis

Grill Master
Staff member
Gold Site Supporter
Christopher Kimball"s Milkstreet had a similar soup in his post today. It's called Georgian Chicken Soup and thought I'd try that.

Yes, I saw that, too, John.

Have added that soup to my winter soup list!

Lee
 
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