Creamy mushroom chicken
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Margarine |
| 4 | Skinless; boneless chicken breasts | |
| 1½ | cup | Sliced mushrooms |
| 1 | small | Onion; sliced |
| 1 | Clove garlic; minced | |
| 1 | can | Condensed Cream of Mushroom soup |
| ½ | cup | Milk |
| Hot cooked noodles | ||
Directions
Here is an easy pasta & chicken recipe (from Campbells soup) that I make frequently for my hubby and have even made for guests. In addition to making it exactly as shown, Ive also put it in the crockpot with excellent results.
In large skillet, over medium-high heat, melt half of the margarine. Brown chicken 5 minutes on each side. Remove from pan; set aside. Reduce heat to medium. In same skillet, add remaining margarine. Saute mushrooms and onion with garlic until tender. Add soup, milk and pepper to taste. Bring to a boil. Slice chicken into chunks and return to skillet. Reduce heat to low.
Cover, simmer 5 minutes or until chicken is no longer pink, stirring occaisonally. Serve with noodles.
Notes: I let the chicken drain on paper towels before I slice it. I use spaghetti but any type of noodle will do. When using a crock pot, I do not brown the chicken first, just place it in the crock pot with the mushrooms, onion, garlic and soup. I let the crock pot do its job for the afternoon and I then stir in the milk while the noodles are cooking.
Posted to TNT Recipes Digest, Vol 01, Nr 936 by Carolyn or Paul <pvisser@...> on Jan 13, 1998