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Creamy Chicken with Noodles Recipe

Creamy Chicken with Noodles Recipe photo by Taste of Home

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From Woodridge, New York, Donna Akerley explains, “One night I had a few chicken breasts thawed and a limited amount of time. I started tossing things together and was pleasantly surprised by this comforting combination. My family was thrilled and dinner was served in minutes.”

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Creamy Chicken with Noodles Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

8 ounces uncooked egg noodles
6 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
3 to 4 tablespoons olive oil, divided
2 cups sliced fresh mushrooms
1 teaspoon minced garlic
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup half-and-half cream
1/4 cup marsala wine or chicken broth
1/4 teaspoon chili powder
1/2 cup minced fresh parsley, divided

Directions

Cook noodles according to package directions. Meanwhile, flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in 2 tablespoons oil in batches for 5-7 minutes on each side or until no longer pink; remove from pan and keep warm.
In the same skillet, saute mushrooms and garlic in remaining oil until tender. Stir in the soups, cream, wine or broth and chili powder until blended; heat through. Stir in 1/4 cup parsley.
Drain noodles; serve with chicken and sauce. Sprinkle with remaining parsley. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 374 calories, 17 g fat (5 g saturated fat), 67 mg cholesterol, 976 mg sodium, 38 g carbohydrate, 2 g fiber, 13 g protein.

Originally published as Creamy Chicken with Noodles in Simple & Delicious September/October 2006, p13

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Creamy Chicken with Noodles

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Reviewed on Jul. 23, 2011 by quiltwoman

Good meal and easy to make.

Reviewed on Dec. 03, 2010 by latrischler

Even my kids love this!

Reviewed on Jan. 22, 2010 by isathre

My husband and I really liked the taste of the sauce in this recipe. I used the marsala wine instead of the chicken broth, kept the sauce warm on the stove, it did thicken, but was still really good. I will be making this recipe again with family and friends. Thank you Donna for sharing.