Chicken and Noodles with Mushroom Sauce Recipe

5 5 5
Chicken and Noodles with Mushroom Sauce Recipe
Chicken and Noodles with Mushroom Sauce Recipe photo by Taste of Home
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Chicken and Noodles with Mushroom Sauce Recipe

Read Reviews
5 5 5
Publisher Photo
This tender quick-to-assemble chicken dish features a rich flavorful sauce made with convenient canned soup and mushrooms.—Virginia Conley, Wauwatosa , Wisconsin
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. Cook: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. Cook: 30 min.

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons butter
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/4 cup white wine or chicken broth
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Hot cooked noodles or rice
  • Sliced almonds, toasted, optional

Directions

In a large skillet, brown chicken on both sides in butter; drain. Place in a greased 11x7-in. baking dish. Meanwhile, in a large bowl, combine the soup, sour cream, mushrooms, wine, garlic powder, salt and pepper; pour over the chicken.
Bake, uncovered, at 375° for 20 minutes or until a thermometer reads 170°. Serve chicken and sauce with noodles or rice. Sprinkle with almonds if desired. Yield: 4 servings.
Originally published as Chicken with Mushroom Sauce in Quick Cooking December 2000, p21

Nutritional Facts

1 each: 281 calories, 20g fat (12g saturated fat), 74mg cholesterol, 1036mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 10g protein.

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons butter
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/4 cup white wine or chicken broth
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Hot cooked noodles or rice
  • Sliced almonds, toasted, optional
  1. In a large skillet, brown chicken on both sides in butter; drain. Place in a greased 11x7-in. baking dish. Meanwhile, in a large bowl, combine the soup, sour cream, mushrooms, wine, garlic powder, salt and pepper; pour over the chicken.
  2. Bake, uncovered, at 375° for 20 minutes or until a thermometer reads 170°. Serve chicken and sauce with noodles or rice. Sprinkle with almonds if desired. Yield: 4 servings.
Originally published as Chicken with Mushroom Sauce in Quick Cooking December 2000, p21

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dilbert098 User ID: 3743376 248542
Reviewed May. 23, 2016

"I didn't use the mushrooms and used chicken broth. I used a garlic spice, and I just felt it lacked some punch. Used whole wheat egg noodles. I think next time I'll use cream cheese instead just to make the sauce a bit thicker."

MY REVIEW
mklaw1 User ID: 9260 232582
Reviewed Sep. 9, 2015

"I made this for a large group of people (I tripled the recipe) and everyone loved it; even the kids!"

MY REVIEW
abreendre User ID: 1799143 75319
Reviewed Feb. 11, 2014

"Very easy. I served it with stove top stuffing and used the sauce over stuffing. Made it super simple."

MY REVIEW
rebeccascafe User ID: 8039558 33582
Reviewed Jul. 20, 2010

"I've made this recipe many times. We love it served over rice. This is my teenaged daughter's favorite dish!"

MY REVIEW
dnaleri User ID: 566296 82030
Reviewed Apr. 7, 2009

"This is delicious! I left out the mushrooms and almonds though. I will be putting this into the rotation."

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