This is a hearty comfort meal that will please the whole family. Creamy chicken soup, mushrooms and noodles make a perfect combination and this meal can be put together quick enough to serve on any weeknight without impacting your all too busy schedule.
- 2 Tbsp butter
- 1 1/4 lb. chicken breast – cut into cubes approximately 1″
- 2 cups mushrooms – sliced then chopped
- 1 medium onion – diced
- 1 10.75 oz can cream of chicken soup
- 1/2 cup reduced fat sour cream
- 12 ozs thin cut egg noodles
- kosher salt and fresh ground pepper to Taste
Cook noodles according to package direction. Drain and hold.
Melt 1 Tbsp butter over medium high heat.
Season cubed chicken with Kosher salt and fresh ground black pepper.
Add cubed chicken to hot pan and cook all through.
Remove cooked chicken and set aside while preparing the rest of the meal.
Add second Tbsp butter to hot pan and melt.
Season onions and mushrooms with kosher salt and fresh ground pepper.
Add mushrooms and onions to the pan over medium high heat.
Stir occasionally cooking until mushrooms give off their liquid and that liquid evaporates. Cook an additional 2-3 minutes until mushrooms and onions start to carmelize.
Add cream of chicken soup and sour cream. Stir until incorporated and reduce heat to medium low. Cook until just starting to bubble.
Add the previously cook chicken and stir to combine.
Serve over thin cut egg noodles. This meal is great for the family, just a casual night and so easy to put together. Give it a try!