Snappy Smothered Chicken 1 (8oz.) package wide egg noodles 1 tsp. paprika 1 tsp. dried thyme leaves, crumbled ½ tsp. salt ¼ tsp. pepper 3 T. butter 1 large onion, chopped 1 (16 oz.) package mushrooms, sliced 1 garlic clove, minced 1 can cream of mushroom soup 1 cup milk 1 rotisserie chicken, cut into serving pieces 1. Prepare noodles according to package directions. Keep warm. 2. Stir together paprika, dried thyme, salt, and pepper in a small bowl. 3. Melt butter in a large Dutch oven over medium-high heat; add onion, garlic and mushrooms, and sauté 8 to 10 minutes or until onion is tender. Stir in paprika mixture; sauté 2 minutes. Add soup and milk and bring to a boil, stirring frequently. Add chicken pieces; spoon sauce over top of chicken. Reduce heat to low, and cook, covered, 10-15 minutes or until chicken is thoroughly heated. Serve over hot noodles. |
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