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Creamy Chicken with Noodles Recipe

Creamy Chicken with Noodles Recipe

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.”
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings

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

  • 1. 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.
  • 2. 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.
  • 3. Drain noodles; serve with chicken and sauce. Sprinkle with remaining parsley. Yield: 6 servings.

Nutritional Facts

1 each: 374 calories, 17g fat (5g saturated fat), 67mg cholesterol, 976mg sodium, 38g carbohydrate (4g sugars, 2g fiber), 13g protein.

Reviews for Creamy Chicken with Noodles

Sort By :
MY REVIEW
katlaydee3 User ID: 3741999 136631
Reviewed Nov. 11, 2014

"This was really good. I used the Marsala and I'm glad I did; I don't think it would have had much flavor with the broth. I also left out the mushrooms and substituted Cream of Celery for the Cream of Mushroom."

MY REVIEW
luigimon User ID: 1692040 136628
Reviewed Aug. 16, 2014

"I will try this again, but with a better brand of chicken I think. I used the cheap, low value chicken breast and my chicken was rubbery. Maybe cooked it too long? I don't believe it was the recipe's fault, but mine. The sauce was good! I used broth instead of wine. I'll try it again!"

MY REVIEW
Kilyena User ID: 6143949 159830
Reviewed Jan. 9, 2014

"This one gets 5 stars for quick and easy. We are not a fan of Marsala wine so I used chicken stock instead. Family really liked it. I was afraid it might have a processed taste to it with 2 cans of soup but it didn't. I did sprinkle a little bit of garlic powder on the chicken before cooking it. I will be making this again especially when I need something quick. Thanks for sharing."

MY REVIEW
quiltwoman User ID: 6113808 65657
Reviewed Jul. 23, 2011

"Good meal and easy to make."

MY REVIEW
latrischler User ID: 1341673 76591
Reviewed Dec. 3, 2010

"Even my kids love this!"

MY REVIEW
isathre User ID: 3945908 65656
Reviewed Jan. 22, 2010

"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."

MY REVIEW
wifey2u4u User ID: 3136765 84123
Reviewed Nov. 7, 2008

"My family did not like this dish. The chicken had no flavor and the sauce was bland. Will not make again. :("

MY REVIEW
laukerr User ID: 3350937 155812
Reviewed Sep. 24, 2008

"My family really enjoyed this dish. Will make again...

Pretty much stuck to recipe.
Really good."

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Wine Pairings

Full-Bodied White Wine

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