This is a recipe that I have seen floating across blogs and also in a magazine. So, we decided to give it a try. We think you will like it as well as we did. We will make this again soon.
1 (8 oz.) pkg. wide egg noodles
1 tsp. paprika
1 tsp. dried thyme leaves, crumbled
1/2 tsp. salt
1/4 tsp pepper
3 tbsp. butter
1 large onion, chopped
1 package mushrooms, sliced
2 tsp. jarred minced garlic
1 can cream of mushroom soup
1 cup milk
1/3 dry white wine (can substitute with 1/3 additional milk)
1 rotisserie chicken, cut into serving pieces
2 tbsp. chopped parsley
1. Prepare noodles and keep warm.
2. Meanwhile, stir together paprika, thyme, salt, and pepper in small bowl.
3. Melt butter in large skillet over med-high heat; add onion and mushrooms, and saute 8-10 minutes or until onion is tender. Stir in garlic and paprika mixture; saute 2 minutes. Add soup, milk, and if desired, wine, and bring to a boil, stirring frequently. Add chicken pieces. Reduce heat to low and cook, covered, until chicken in thoroughly heated. Stir in parsley. Serve over hot noodles.
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3 years ago