Tuesday, October 5, 2010

Snappy Smothered Chicken

I had absolutely NO idea that this would have ever tasted so excellent in a million years. DH even said "This tastes like Chicken Marsala from Carrabas!". So there you have it...its a new winner in the house. This was super simple and well...just simply tasty!

Snappy Smothered Chicken
Adapted from Southern Living Quick and Easy "145 Simple Recipes You'll Love"

1 (8-oz.) package wide egg noodles (whole wheat!)
1 teaspoon paprika
1 teaspoon dried thyme leaves, crumbled
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
1 large onion, chopped
1 (16-oz.) package mushrooms, sliced
2 teaspoons jarred minced garlic (I used 3 regular garlic cloves, pressed)
1 (10 3/4-oz.) can cream of mushroom soup (Heart Healthy Campbells as usual)
1 cup milk (Add 1/3 cup if not using wine, we used skim here!)
1/3 cup dry white wine (optional)
1 rotisserie chicken, cut into serving pieces (We just grilled some chicken breasts since we had some to use)
2 tablespoons chopped fresh parsley

1. Prepare noodles according to package directions. Keep warm.

2. Meanwhile, stir together paprika, dried thyme, salt, and pepper in a small bowl.

3. Melt butter in a large skillet over medium-high heat; add onion and mushrooms, and sauté 8 to 10 minutes or until onion is tender. Stir in garlic and paprika mixture; sauté 2 minutes. Add soup, milk, and, if desired, wine, and bring to a boil, stirring frequently.

4. Place hot noodles in bottom of bowl, top with your chicken breast and pour sauce over chicken to your taste. Sprinkle with parsley and enjoy!


  1. Easy and creamy. The absolute comfort food.

  2. Looks good. I like that you used grilled chicken, it's always better grilled!

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