I have made this a few times since then, it’s just so darn easy and so simple to do. It’s just me and my husband so this makes a pretty big pan that we can never finish on our own. The leftovers are just as good though, so we don’t mind eating it for a few meals in a row or even the next day. I like to play around with the seasonings and sometimes I will use cream of mushroom instead of the chicken soup for a different twist. Check out what they are saying about this recipe over at Recipe Lion:
“Ready to serve in just 45 minutes, this chicken dinner recipe is one of our all-time favorite easy one pot recipes.”
One pot means less mess… I’m okay with that!
Ingredients
2 tablespoons Land O’ Lakes butter
1 pound skinless, boneless chicken breast halves, cut into strips
6 ounces sliced mushrooms (about 2 cups)
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell’s Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup Daisy sour cream or plain yogurt
4 cups medium egg noodles, cooked and drained
fresh parsley, chopped
Instructions
Heat 1 tablespoon butter in a 10-inch skillet over medium heat. Add the chicken and cook until it’s browned, stirring often. Remove the chicken from the skillet and set aside.
Heat the remaining butter in the skillet. Add the mushrooms and onion and cook until they’re tender, stirring occasionally.
Add the soup and sour cream and heat to a boil. Return the chicken to the skillet and cook until the chicken is cooked through. Serve the chicken mixture over the noodles. Garnish with parsley, if desired.
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Quick Tip: you can also serve over rice if you prefer.
Thanks again to Recipe Lion for this comforting and delicious recipe.
