Weeknight Chicken and Noodles

Submitted by GaylaV

"I threw this dish together in minutes and we all liked it. It is one of those things you can play with a bit. If you don't have red pepper, use green. If you don't have fresh mushrooms, use canned. You get the idea. Feel free to spice this up more if that is your dining preference."

 

• Ready In: 20mins
• Ingredients: 11
• Serves: 4-6

ingredients

• 4 -5 cups broad egg noodles
• 2 tablespoons olive oil
• 1 medium onion, chopped large
• 1 medium red pepper, chopped large
• 10 -12 mushrooms, sliced
• 1 (10 ounce) can mushroom soup
• 1⁄2 cup milk
• 4 tablespoons sour cream
• 1⁄8 teaspoon red pepper flakes
• 2 cups roasted chicken breast, chopped in large pieces (use leftover or I really like the Lillydale fully cooked, seasoned chicken for this)
• salt and pepper

directions

1. Cook noodles in boiling water to al dente.
2. While noodles are cooking saute chopped vegetables in oil for about 5 minutes. (still crispy, but cooked).
3. Add in soup and milk, stir to combine.
4. Add sour cream and pepper flakes, stir to combine.
5. Add chopped chicken and stir carefully.
6. When mixture has returned to a light boil add in the noodles and stir.
7. Season to taste.

Reviews

[bluemoon downunder]

A quick and easy midweek meal. I added 3 cloves of finely minced garlic in step two and a generous sprinkling of dried oregano and thyme in step four and omitted the red pepper flakes (personal taste preferences). In order to lower the fat content, I also used low-fat sour cream and low-fat milk as using the low-fat version of these ingredients never seems to have any discernible detrimental effect on the end result! I was also pleased to put some further servings in the freezer. Thank you, Laffer, for sharing this tasty recipe.