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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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We added a little white wine to this recipe to dress it up a bit. If you prefer not to use wine, increase the milk to 1 1/3 cups. Ingredients:
1 (8-oz.) 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 |
1 (16-oz.) package mushrooms, sliced |
2 teaspoons jarred 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 tablespoons chopped fresh parsley |
Directions:
1. Prepare noodles according to package directions. Keep warm.
2. Meanwhile, stir together paprika, dried thyme, salt, and pepper in a small bowl.
3. Melt butter in a large skillet over medium-high heat; add onion and mushrooms, and sauté 8 to 10 minutes or until onion is tender. Stir in garlic and paprika mixture; sauté 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 to 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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