Tasty Chicken and Egg Noodles |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I came up with this variation based on a dish my grandmother used to make - this is a great one-dish meal that will please the whole family. Once you try it a few times, you can get creative and add some of your favorite ingredients. You can cut the cooking time by using frozen chicken patties as indicated in the recipe below. It is also delicious when made with leftover ham and cream of mushroom soup. Ingredients:
2 lbs any type boneless skinless chicken (for a super quick substitute, use frozen, breaded or unbreaded, chicken patties instead) |
1 (12 ounce) package egg noodles |
2 (10 3/4 ounce) cans cream of chicken soup |
1/2 cup milk (use more or less according to your preferred consistency) |
1 (10 ounce) package frozen green peas |
1 -2 tablespoon olive oil |
8 ounces canned mushrooms |
1 small onion, finely chopped |
1 teaspoon minced garlic |
1 teaspoon fresh ground black pepper |
Directions:
1. In a large pot, heat water to a boil.
2. In a large skillet, cook chicken thoroughly using 1 tablespoon of heated oil and remove.
3. In the same skillet, heat olive oil (add more if necessary) on medium high heat then add mushrooms, onion, and garlic and cook until onions are transparent and drain.
4. Cut cooked chicken into bite sized pieces and add chicken, soup, milk, peas, and black pepper to the mushroom mixture and simmer for 15 minutes.
5. Cook noodles according to package then drain and rinse.
6. Add noodles to chicken mixture and serve with biscuits or rolls.
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