Campbell's Creamy Mushroom Chicken |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I found this in a magazine and it is one of my son's favourites. Quick to prepare. (I had to estimate the amount of noodles.) Ingredients:
2 tablespoons butter (divided) |
3 -4 boneless skinless chicken breasts, cut in bite size pieces |
1/2 teaspoon garlic salt |
1/2 teaspoon paprika |
1 1/2 cups sliced mushrooms |
1 small onion, diced |
1 garlic clove, minced |
1 (10 ounce) can condensed mushroom soup (can use reduced fat) |
1/2 cup milk |
4 cups hot cooked egg noodles |
Directions:
1. In large skillet, melt 1 tbsp butter and brown the chicken pieces.
2. Season to taste with garlic salt and paprika. Remove from pan and keep warm.
3. Add remaining 1 tbsp butter to pan and saute onion, garlic and mushrooms until golden.
4. Add soup, milk and pepper. Bring to a boil.
5. Return chicken to the pan, reduce heat to low and simmer 5 minutes or til chicken is heated through and no longer pink inside.
6. Serve over egg noodles.
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