Creamy Chicken and Noodles

A quick an easy supper … Creamy Chicken and Mushrooms…served over noodles… it may not be gourmet but the family loves it… and that’s all that counts.
I used Campbell’s Cream of Chicken Soup… before you sigh and move on… it’s a great starter for this supper… you can use the lower fat variety… Cream of Chicken and Mushrooms, Cream of Mushroom or Cream of Chicken and Herbs… it’s a great last minute dinner when you get home from work late and need to get supper on the table.
If you’re a diehard from scratch kinda person… you can make the sauce using butter, flour and chicken broth and then season it to your liking… onion powder, paprika or even poultry seasoning does the job nicely, just a sprinkling will be fine.  The sauce has garlic powder in the recipe so I wouldn’t add more of that.

To make the starter sauce from scratch..  melt 2 tablespoons butter, add 2 tablespoons flour.. stir well and cook for a few minutes to cook off the flour taste… then slowly whisk in 1 cup hot chicken stock or broth and ½ cup warm milk.. cook until thickened, whisking/stirring constantly.  Salt and pepper to taste.  Then continue with the rest of the recipe (do not add any additional milk).
To lower the fat, you can cook the chicken in a non-stick pan coated with olive oil cooking spray.
This will serve 4.
I hope you try this super easy comfort food!

Recipe:  Creamy Chicken and Noodles
All you need:
For the Sauce Starter:
1 can Campbell’s Condensed Cream of Chicken Soup
2/3 of a can of milk
Follow the instructions in TIPS for making the sauce starter from scratch
½ teaspoon garlic powder
½ cup grated Parmesan cheese
For the Chicken:
1 pound boneless chicken breasts or tenders, cut into chunks
2 tablespoons flour
3 tablespoons grated Parmesan cheese
¼ teaspoon garlic powder
3 tablespoons olive oil or cooking oil spray
Remaining Ingredients:
1 pkg (8 oz) baby Portobello mushrooms, stems removed, cleaned and sliced
1 cup frozen carrots and peas
Cooked Egg Noodles
All you have to do:
In a large saucepan, combine the condensed soup and milk, stir until smooth.  If you are making your starter sauce from scratch make it now then continue with the recipe.  *See TIPS for how to make it from scratch.
Add the garlic powder, 3 tablespoons Parmesan cheese and sliced mushrooms, cook on low/medium heat.
Meanwhile, place the chicken in a flat bowl and toss with the flour, ½ cup Parmesan cheese and garlic powder.
Heat the olive oil in a skillet over medium high heat.  Add the chicken and cook until light brown on all sides and fully cooked.
Add the chicken and frozen carrots and peas to the sauce.  Cook until the peas and carrots are cooked and the sauce is hot.
Serve over buttered noodles.

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