50's Style Creamed Chicken

Submitted by persi

"Got this from A Man, A Can, A Plan cookbook. Super easy. We generally add more onions (have used as much as 2 cups) and caramelize them because we love onions and feel like it gives the dish more flavor that way. We also add extra seasonings as cream of mushroom soup is a little bland for us. My favorite is garlic and italian seasoning added while cooking the onion."

 

• Ready In: 30mins
• Ingredients: 7
• Serves: 6

ingredients

• 10 ounces canned chicken breast meat, drained and flaked
• 11 ounces reduced-fat cream of mushroom soup
• 6 ounces sliced mushrooms, drained
• 12 ounces No Yolks egg noodle substitute, cooked per package directions
• 1⁄2 cup onion, chopped
• 2 teaspoons olive oil
• 1 cup nonfat sour cream

directions

1. Cook the onion in the oil in a large skillet over medium heat till tender. (Can caramelize if preferred just keep in mind it will add to the cooking time).
2. Dump in chicken and stir. Cook for one minute.
3. Stir in the soup and mushrooms. Simmer for 10 minutes.
4. Stir in the sour cream over low heat. Heat through and serve over the cooked noodles.

Reviews

[Scrivener1]

I tried this with egg noodles and also over toasted hamburger buns. I liked it a lot better over the buns.

 

[Shamrockkiss]

I had never used canned chicken before today. This was the easiest dish to make. Used steam fried noodles because I didn't have egg noodles but egg noodles would've been better. Did exactly the recipe, used a full onion though, cream of wild mushroom soup, and I added some peas and a few cracks of pepper. Added a little bit of milk to the soup too so it would simmer better. Was a really good basic recipe. Will play with adding more vegetables next time. Kids loved it.