Snappy Smothered Chicken

            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.

Comments