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Snappy Smothered Chicken

William Dickey
Prep time 10 mins
Cook time 30 mins
Yield Makes 4 servings
We added a little white wine to this recipe to dress it up a bit. If you prefer not to use wine, increase the milk to 1 1/3 cups.


  • 1 (8-oz.) package wide egg noodles
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme leaves, crumbled
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons butter
  • 1 large onion, chopped
  • 1 (16-oz.) package mushrooms, sliced
  • 2 teaspoons jarred minced garlic
  • 1 (10 3/4-oz.) can cream of mushroom soup
  • 1 cup milk
  • 1/3 cup dry white wine (optional)
  • 1 rotisserie chicken, cut into serving pieces
  • 2 tablespoons chopped fresh parsley

How to Make It

  1. Prepare noodles according to package directions. Keep warm.

  2. Meanwhile, stir together paprika, dried thyme, salt, and pepper in a small bowl.

  3. Melt butter in a large skillet over medium-high heat; add onion and mushrooms, and sauté 8 to 10 minutes or until onion is tender. Stir in garlic and paprika mixture; sauté 2 minutes. Add soup, milk, and, if desired, wine, and bring to a boil, stirring frequently. Add chicken pieces; spoon sauce over top of chicken. Reduce heat to low, and cook, covered, 10 to 15 minutes or until chicken is thoroughly heated. Stir in 1 Tbsp. parsley. Serve over hot cooked noodles. Sprinkle with remaining parsley.

Rotisserie Chickens to the Rescue