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Creamy Chicken and Mushrooms

Creamy Chicken and Mushrooms

4.29 7

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.

serves 4 people

Ingredients

cost per recipe: $11.63

The price is determined by the national average.

  • 6

    ounces uncooked medium egg noodles

  • 1 1/4

    pounds skinless, boneless chicken breast halves

  • 2

    tablespoons butter

  • 4

    ounces mushrooms, sliced (about 1 1/2 cups)

  • 1

    small onion, cut in half and sliced (about 1/4 cup)

  • 1/8

    teaspoon garlic powder or 1 small clove garlic, minced

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

  • 1/2

    cup milk

  • 2

    tablespoons dry sherry (optional)

  • 1/8

    teaspoon ground black pepper

view nutrition info

How to Make It

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.
Step 1

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.

Step 2

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.

Step 3

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.

Recipe Tips

  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

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Made With
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

Ratings & Reviews

(7)
  • Joey G.

    October 7, 2018

    Tasty Chicken Dish

    I used the fat from frying hickory smoked bacon to saute the chicken in onion and garlic. Then added the bacon and some parmesan cheese to the sauce. Turned out really well.

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  • MARTHA R.

    August 26, 2012

    Creamy Chicken and Mushrooms

    I have made this recipe many times. I slice the chicken breast into bite size pieces and brown before cooking the mushrooms and onion. I also omit the sherry but add a dash to Worchestershire sauce. Excellent! Carol G.

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  • dgresham10

    October 23, 2011

    Creamy Chicken and Mushrooms

    Very quick and easy to make. I did not use sherry because I did not have any, and I do not think it made a difference at all. I served over brown rice and with some homemade buttermilk biscuits. You can vary this recipe a lot, too, I would imagine. Adding different vegetables, etc. Will definitely be making this throughout the cold Pittsburgh winter..

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  • cheryl f.

    April 1, 2010

    Creamy Chicken and Mushrooms

    I made this last night and my boyfriend and I loved it...it reminded me of my aunt's stroganoff. Only thing is I couldn't find dry sherry,so i just settled for regular sherry. I think next time I will double the sauce and shred the chicken so I won't have to cut as a eat.

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  • my3unicorns

    November 4, 2009

    Creamy Chicken and Mushrooms

    I love pasta and this is delicious! I'm only nineteen and I've never used sherry before, but it works well in this recipe haha. Personally, I'd recommend a cube of chicken boullion to complete it. Perfect! andlt;3

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