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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 5 |
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This is a recipe I got from my fiance's mother. It is simple to make and really tasty. Even kids love it! Ingredients:
4 cups uncooked egg noodles |
1 (10 ounce) can cream of mushroom soup |
4 boneless skinless chicken breasts |
1/4 cup olive oil |
2 tablespoons garlic salt |
1 cup sliced mushrooms (optional) |
Directions:
1. Fill a large pot with water and cook on high heat.
2. While bringing the water to boil, cut up the chicken breasts into 1 inch squares. The water should be boiling by the time you finish.
3. Add the egg noodles into the pot to cook.
4. In a medium non-stick skillet, heat the olive oil on high heat for 30 seconds.
5. Sprinkle the garlic salt into the skillet.
6. Carefully add the cut up chicken into the skillet. Stir the chicken around with a wooden spoon to be sure all the squares cook evenly.
7. (Optional) You can add a cup of sliced mushrooms (baby portabella works best) and fry until tender.
8. When the chicken starts to become golden brown on the sides, turn the heat to low.
9. Pour the cream of mushroom over the chicken into the skillet, and stir until the mixture is heated all the way through.
10. The noodles should be fully cooked by now, so turn of the heat under the pot. Drain of water.
11. Turn off the heat on the skillet. Pour in the noodles and stir until everything is mixed together nicely.
12. Serve and enjoy!
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