This creamy chicken and mushroom recipe features tender chicken simmered with mushrooms in a creamy sauce flavored with onion, garlic and sherry. It's served over egg noodles for a hearty, delicious dish that's ready in under an hour.
cost per recipe: $11.63
The price is determined by the national average.
ounces uncooked medium egg noodles
pounds skinless, boneless chicken breast halves
ounces mushrooms, sliced (about 1 1/2 cups)
small onion, cut in half and sliced (about 1/4 cup)
teaspoon garlic powder or 1 small clove garlic, minced
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
tablespoons dry sherry (optional)
teaspoon ground black pepper
Cook and drain the noodles according to the package directions. While the noodles are cooking, season the chicken as desired. Heat 1 tablespoon butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Reduce the heat to medium. Heat the remaining butter in the skillet. Add the mushrooms, onion and garlic powder and cook until the vegetables are tender, stirring occasionally.
Stir the soup, milk, sherry, if desired, and black pepper in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste. Serve the chicken and sauce with the noodles. For freshness and color, serve sprinkled with chopped fresh parsley, if desired.