William Dickey
Prep Time
10 Mins
Cook Time
30 Mins
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.

How to Make It

Step 1

Prepare noodles according to package directions. Keep warm.

Step 2

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

Step 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

Ratings & Reviews

norahwynn's Review

October 21, 2013

kaustin's Review

May 13, 2010
Very good & Easy! Have made twice and the 2nd time used 1/2 the chicken, mushrooms, and onions and still had leftovers for the 2 of us!

aggiegirl96's Review

August 18, 2009
We rated this an 8.5. It was very good and I made a double batch and froze the leftovers for another night. Will add this to our tried and true list.

HungryYat's Review

March 19, 2009
This recipe is easy to make and tastes great. I reduced the amount of thyme by half, (it was way too over powering for us), as someone else mentioned and doubled the wine. I have served it on rice as well as noodles.

MrsBingle's Review

January 20, 2009
Everyone in the household loves this dish. I have adjusted it a bit to suit our tastes. I cut down on the thyme by half and added more wine than called for. This one is definately a keeper.

saj723's Review

November 30, 2008
My husband and I love this dish! It is so easy and tastes great; a perfect weekday meal. I like to serve it with mashed potatoes rather than the egg noodles.