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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Morgan Estate in Austin, Texas in 1982. Ingredients:
8 ounce package wide egg noodles |
1 teaspoon paprika |
1 teaspoon dried thyme leaves crumbled |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons butter |
1 large onion chopped |
16 ounce package mushrooms sliced |
2 teaspoons minced garlic |
1 can condensed cream of mushroom soup |
1/3 cup dry white wine |
1 rotisserie chicken cut into serving pieces |
2 tablespoons chopped fresh parsley |
Directions:
1. Prepare noodles according to package directions then keep warm.
2. Meanwhile stir together paprika, thyme, salt and pepper in a small bowl.
3. Melt butter in large skillet over medium high heat.
4. Add onion and mushrooms and sauté 10 minutes.
5. Stir in garlic and paprika mixture then sauté 2 minutes.
6. Add soup, milk and wine and bring to a boil stirring frequently.
7. Add chicken pieces then spoon sauce over top.
8. Reduce heat to low and cook covered for 15 minutes.
9. Stir in 1 tablespoon parsley.
10. Serve over hot cooked noodles.
11. Sprinkle with remaining parsley.
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