Rating: 4 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 5
  • 5 star values: 1

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.

Carla Fitzgerald Williams
Recipe by Southern Living October 2007

Gallery

Credit: William Dickey

Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare noodles according to package directions. Keep warm.

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

  • 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.

Source

Rotisserie Chickens to the Rescue

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