Best 15 Chicken Cream Of Mushroom Over Egg Noodles Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Chicken cream of mushroom over egg noodles is a classic comfort food that is easy to make and always a crowd-pleaser. The creamy sauce is made with chicken broth, milk, and cream of mushroom soup, and it is poured over tender egg noodles and topped with succulent chicken. This dish is perfect for a weeknight meal or a special occasion, and it is sure to be a hit with everyone who tries it.

Let's cook with our recipes!

CHICKEN & CREAM OF MUSHROOM OVER EGG NOODLES



Chicken & Cream of Mushroom over Egg Noodles image

This recipe came from the Rachael Ray show. Now, sometimes the recipes are good and sometimes, the recipes are not so tasty. This one, however I think was pretty good. I think the cream of mushroom is better than the canned soup, but that's my opinion. I am not above using the canned stuff, but sometimes, it's not what I want. I have adapted this to my taste and the things I keep on hand.

Provided by Redneck Epicurean

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb egg noodles
salt
4 tablespoons oil, divided
1 1/2 lbs chicken breasts (or chicken tenders, cut into bite-size pieces)
salt & freshly ground black pepper
1 lb mushroom (large ones cut in quarters small ones cut in half)
3 tablespoons butter, divided
1 tablespoon flour
2 cups chicken stock, divided
1/2 cup cream or 1/2 cup half-and-half
1 -2 tablespoon Dijon mustard
chives, chopped
1/4 cup chopped parsley

Steps:

  • Cook the noodles in salted water according to package directions.
  • While the water is coming up to a boil, preheat a large skillet over high heat with oil, about 2 tablespoons.
  • Add the chicken, spreading it out in an even layer, and season with salt and pepper.
  • Cook 3 minutes on each side.
  • In another large preheated skillet, heat remaining 2 tablespoons of oil and add the mushrooms.
  • Cook until tender, stirring occasionally.
  • Once the mushrooms have browned up, season them with salt and freshly ground pepper.
  • Melt 1 tablespoon of butter in the mushroom skillet, then add the flour.
  • Cook for 1 minute and whisk in 1 1/2 cups chicken stock, the heavy cream and Dijon mustard.
  • While the mushroom skillet is coming up to a bubble, add remaining 1/2 cup chicken stock to the skillet with the chicken and scrape the bottom of the pan with a wooden spoon to loosen up the browned bits on the bottom of the skillet.
  • Transfer chicken and the liquid to the skillet with the mushrooms.
  • Stir to combine, and cook about 1 minute more, or until thick.
  • Drain and then return the noodles to the pot and add the 2 tablespoons of butter a little salt, pepper, chives, and parsley and stir to melt the butter.
  • To serve, divide the noodles between 4 serving plates, spoon the chicken and mushrooms over the noodles and garnish with chives.

CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE OVER EGG NOODLES



Chicken Breasts With Mushroom Cream Sauce over Egg Noodles image

Diabetes Appropriate/Low Cal/Low Carb/Low Sodium/and just delicious. From EatingWell Magazine. March/April 2008 edition. The secret to a good cream sauce is always the same: not too much cream or it can be over powering, masking the more delicate flavors. Here it contains a bountiful amount of shitake mushrooms but we used button and it was awesome! Pairing it with parslied egg noodles was just wonderful! ;)

Provided by Manami

Categories     Chicken Breast

Time 50m

Yield 2 serving(s)

Number Of Ingredients 12

2 chicken breasts, tenders removed (5 oz each, boneless & skinless)
1/2 teaspoon fresh ground pepper
1/4 teaspoon salt
1 pinch crushed red pepper flakes
1 tablespoon canola oil
1 medium shallots or 1 small white onion, minced
2 teaspoons roasted garlic
1 cup thinly sliced shiitake mushroom caps or 1 cup white button mushrooms
3 tablespoons dry vermouth or 3 tablespoons dry white wine
1/4 cup reduced-sodium chicken broth
2 tablespoons heavy cream (we used light cream)
2 tablespoons minced fresh chives (we used the scallions) or 2 tablespoons scallions, green parts only (we used the scallions)

Steps:

  • Season chicken with pepper and salt on both sides.
  • Heat oil in a medium skillet over medium heat; add crushed red pepper & let flavor your oil for 2 minutes.
  • Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes.
  • Transfer to a plate and tent with foil to keep warm.
  • Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds:. (we allowed it to cook a bit longer to caramelize).
  • Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes.
  • Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute.
  • Pour in broth and cook until reduced by half, 1 to 2 minutes.
  • Stir in cream and chives (or scallions); return to a simmer.
  • Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
  • Serve on a platter with the parslied noodles, a nice bottle of wine with a salad of greens.

CREAMY CHICKEN AND MUSHROOMS WITH EGG NOODLES



Creamy Chicken and Mushrooms with Egg Noodles image

All the action for this weeknight dinner happens in one large straight-sided skillet. Sear the chicken breasts, then cook the mushrooms and shallots and stir in mustard, broth, egg noodles, and cream cheese which quickly creates a rich sauce.

Provided by Sarah Carey

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 10

4 small boneless, skinless chicken-breast halves (about 1 1/4 pounds total), pounded 1/2 inch thick
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
10 ounces button mushrooms, trimmed and thinly sliced (4 cups)
2 shallots, thinly sliced (1 cup)
4 teaspoons Dijon mustard
2 1/2 cups low-sodium chicken broth
4 1/2 ounces medium or broad curly egg noodles (about 2 1/2 cups)
3 ounces cream cheese (2/3 cup), room temperature
Fresh parsley leaves, for serving (optional)

Steps:

  • Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high; swirl in 2 tablespoons oil. Add chicken and cook until golden brown, 2 to 3 minutes a side; transfer to a plate. Add mushrooms to skillet, season, and cook, stirring, until beginning to brown, about 7 minutes. Add shallots and remaining 1 tablespoon oil; cook until translucent, 1 to 2 minutes.
  • Stir in mustard, broth, and noodles; bring to a boil, then cover, reduce heat to medium, and simmer 3 minutes. Uncover; stir in cream cheese. Cook, stirring, until noodles are tender and sauce coats a spoon, about 3 minutes. Return chicken to skillet and cook through, about 1 minute more. Serve, sprinkled with parsley.

CHICKEN NOODLE CASSEROLE I



Chicken Noodle Casserole I image

Creamy chicken and noodle casserole topped with crushed crackers. Wonderful as leftovers topped with melted cheese!

Provided by Dawne

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 1h

Yield 6

Number Of Ingredients 9

4 skinless, boneless chicken breast halves
6 ounces egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
salt to taste
ground black pepper to taste
1 cup crumbled buttery round crackers
½ cup butter

Steps:

  • Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
  • In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
  • Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
  • Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

Nutrition Facts : Calories 541.9 calories, Carbohydrate 35.5 g, Cholesterol 132.6 mg, Fat 34.2 g, Fiber 0.9 g, Protein 23.3 g, SaturatedFat 17.7 g, Sodium 894.6 mg, Sugar 2.3 g

SOUR CREAM MUSHROOM CHICKEN



Sour Cream Mushroom Chicken image

This is really good. Great for company also. Serve chicken and sauce over noodles if desired.

Provided by Jill D

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 11

1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups sour cream
¾ cup dry white wine
½ onion, chopped
1 cup fresh sliced mushrooms
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
6 skinless, boneless chicken breast halves
1 tablespoon chopped fresh parsley, for garnish

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a 9x13 inch baking dish, combine the cream of chicken soup, cream of mushroom soup, sour cream, wine/broth, onion, mushrooms, garlic powder, salt and pepper. Mix all together. Arrange chicken breasts on top of mixture. Bake uncovered in the preheated oven for 1 hour or until chicken is tender and juices run clear.

Nutrition Facts : Calories 416.1 calories, Carbohydrate 12.7 g, Cholesterol 106.2 mg, Fat 23.5 g, Fiber 0.4 g, Protein 32.3 g, SaturatedFat 11.9 g, Sodium 975 mg, Sugar 2.1 g

TASTY CHICKEN AND EGG NOODLES



Tasty Chicken and Egg Noodles image

I came up with this variation based on a dish my grandmother used to make - this is a great one-dish meal that will please the whole family. Once you try it a few times, you can get creative and add some of your favorite ingredients. You can cut the cooking time by using frozen chicken patties as indicated in the recipe below. It is also delicious when made with leftover ham and cream of mushroom soup.

Provided by tkclark624

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs any type boneless skinless chicken (for a super quick substitute, use frozen, breaded or unbreaded, chicken patties instead)
1 (12 ounce) package egg noodles
2 (10 3/4 ounce) cans cream of chicken soup
1/2 cup milk (use more or less according to your preferred consistency)
1 (10 ounce) package frozen green peas
1 -2 tablespoon olive oil
8 ounces canned mushrooms
1 small onion, finely chopped
1 teaspoon minced garlic
1 teaspoon fresh ground black pepper

Steps:

  • In a large pot, heat water to a boil.
  • In a large skillet, cook chicken thoroughly using 1 tablespoon of heated oil and remove.
  • In the same skillet, heat olive oil (add more if necessary) on medium high heat then add mushrooms, onion, and garlic and cook until onions are transparent and drain.
  • Cut cooked chicken into bite sized pieces and add chicken, soup, milk, peas, and black pepper to the mushroom mixture and simmer for 15 minutes.
  • Cook noodles according to package then drain and rinse.
  • Add noodles to chicken mixture and serve with biscuits or rolls.

ONE-PAN CHICKEN AND MUSHROOMS WITH EGG NOODLES



One-Pan Chicken and Mushrooms with Egg Noodles image

Studded with bacon and bathed in a cream sauce, this one-pot dinner hits all the right notes--including easy clean-up.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 55m

Number Of Ingredients 10

3 slices bacon, cut crosswise into 1/2-inch pieces
4 bone-in, skin-on chicken-breast halves (3 pounds), halved
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter
8 ounces button mushrooms (halved, if large), trimmed
8 ounces shallots, halved (quartered, if large) and peeled
3 cups low-sodium chicken broth
1/2 cup heavy cream
8 ounces egg noodles (5 cups)
1/3 cup chopped fresh dill, plus more for serving

Steps:

  • Cook bacon in a braiser pan or large skillet over medium until browned, 7 to 9 minutes. Drain on paper towels. Discard fat from pan. Season chicken with salt and pepper. Melt 2 tablespoons butter in pan over medium-high. Add chicken, skin-side down; cook, turning a few times, until browned all over, 10 to 12 minutes. Transfer to a plate.
  • Melt remaining 1 tablespoon butter over medium. Add mushrooms and shallots; season with salt. Cook, stirring and scraping up browned bits, until golden brown in places, 8 to 10 minutes. Add broth and cream; bring to a boil. Stir in noodles. Add chicken, skin-side up, and accumulated juices to pan. Cover, reduce heat, and simmer, stirring once halfway through, until chicken is just cooked through, 10 to 12 minutes. Uncover; simmer until thickened, 2 to 3 minutes. Stir in dill and top with bacon. Serve, with more dill.

CREAM OF MUSHROOM CHICKEN



Cream of Mushroom Chicken image

This is a delicious chicken recipe for the whole family. You can serve it with white rice or potatoes if desired.

Provided by VENECIA

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 7

Number Of Ingredients 8

2 tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 ¼ cups water, or as needed
1 (12 fluid ounce) can evaporated milk
1 onion, chopped
salt and pepper to taste
2 pounds skinless, boneless chicken breast halves - cubed
1 (6 ounce) can sliced mushrooms, drained

Steps:

  • In a large saucepan, melt the butter/margarine. Add the soup, water and milk. Stir together over medium heat. Add the onion, salt and pepper and bring all to a boil.
  • When mixture starts boiling, add the chicken meat and simmer all together until chicken is cooked through. Add the sliced mushrooms and boil over medium heat for about 5 minutes, stirring often. Serve!

Nutrition Facts : Calories 293.6 calories, Carbohydrate 11 g, Cholesterol 99.7 mg, Fat 11.6 g, Fiber 0.8 g, Protein 35 g, SaturatedFat 5.6 g, Sodium 548.7 mg, Sugar 7.2 g

CHICKEN & EGG NOODLE CASSEROLE



Chicken & Egg Noodle Casserole image

A friend and her family went through a really difficult time, and I felt so awful for them. Bringing over this chicken noodle casserole was the one thing I could think of to help them out in a tiny way and let them know I was thinking of them. -Lin Krankel, Oxford, Michigan

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 9

6 cups uncooked egg noodles (about 12 ounces)
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup sour cream
3/4 cup 2% milk
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups cubed cooked chicken breasts
1 cup crushed Ritz crackers (about 20 crackers)
1/4 cup butter, melted

Steps:

  • Preheat oven to 350°. Cook noodles according to package directions for al dente; drain., In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over top. Bake until bubbly, 30-35 minutes.

Nutrition Facts : Calories 446 calories, Fat 22g fat (10g saturated fat), Cholesterol 107mg cholesterol, Sodium 820mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein.

CHICKEN AND MUSHROOMS OVER NOODLES



Chicken and Mushrooms over Noodles image

I first got this recipe from a cookbook called "The Czechoslovak cookbook" by Joza Brizova. I modified it a bit and added the noodles, but it's a really good recipe as long as cholesterol is not an issue to you :)

Provided by Kevin Young

Categories     Chicken Breast

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 cups all-purpose flour
1/4 teaspoon salt
3 eggs
1 tablespoon milk
1 teaspoon olive oil
2 lbs chicken breasts
1/2 cup butter
1 large onion, chopped
2 cups sliced mushrooms
1 teaspoon salt
1/2 teaspoon paprika
1 1/2 cups water
1 cup sour cream
2 tablespoons flour

Steps:

  • Combine flour and 1/4 tsp salt on a pastry board and make well in the center.
  • whisk eggs, milk, and oil in a bowl until well blended.
  • Gradually pour egg mixture into the well in the flour while mixing with fingertips.
  • Knead dough about 10 minutes or until it's elastic.
  • Separate dough into three pieces and wrap with plastic wrap and allow to sit approximately 30 minutes.
  • Remove dough and roll flat on lightly floured counter top as flat as possible without tearing.
  • Using knife, pizza cutter, etc.
  • Cut noodles about 1/4- 1/2 inch wide.
  • Drop noodles into pot of salted boiling water and allow to cook about 10 minutes.
  • Drain noodles and rinse with cold water; set aside.
  • Cut chicken into small pieces and brown in the melted butter over medium high heat.
  • Add onion to chicken and cook covered for 5 minutes.
  • Add mushrooms, water, salt, and paprika and mix well.
  • Bring to a boil, reduce heat and cover.
  • Allow to simmer 45 minutes.
  • Mix sour cream and flour together until smooth, then add to pan and mix until entire recipe is smooth.
  • Add noodles and bring to a boil.
  • Reduce heat and allow to simmer 5 minutes.
  • Remove from heat and allow to sit about 5 minutes or until sauce thickens to desired point.
  • **This is actually my lazy way.
  • If you're trying to impress, start the noodles during the 45 minute simmer time and have done about the same time as the chicken.
  • Ladle the chicken and sauce over the warm noodles and garnished with chopped scallions.

HEARTY CHICKEN AND NOODLE CASSEROLE



Hearty Chicken and Noodle Casserole image

Chicken, mixed vegetables, noodles and cheese are brought together in this rich and crowd-pleasing casserole.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 35m

Yield 4

Number Of Ingredients 8

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
½ cup milk
¼ teaspoon ground black pepper
1 cup frozen mixed vegetables
2 cups cubed, cooked chicken
2 cups medium egg noodles, cooked and drained
¼ cup grated Parmesan cheese
½ cup shredded Cheddar cheese

Steps:

  • Stir soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese in 1 1/2-quart casserole.
  • Bake at 400 degrees F for 25 minutes or until hot. Stir.
  • Top with the Cheddar cheese.

CREAMY MUSHROOM CHICKEN AND NOODLES



Creamy Mushroom Chicken and Noodles image

Change up for usual chicken dinner with a creamy mushroom sauce on top of it. The tarragon adds a wonderful flavor which make it one of the most requested dinner in my household.-Pat Marken, Hansville, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4-6 servings.

Number Of Ingredients 8

1 broiler/fryer chicken (3 to 4 pounds), cut up
1/2 cup butter, cubed
3/4 pound fresh mushrooms, sliced
1/2 cup heavy whipping cream, divided
3/4 to 1 teaspoon dried tarragon
1/2 teaspoon salt
2 egg yolks
Hot cooked noodles

Steps:

  • In a skillet, cook chicken in butter over medium-low heat for 40 minutes. Transfer chicken to a 13-in. x 9-in. baking dish. , Bake, uncovered, at 350° for 20 minutes, or until juices run clear. Meanwhile, in the same skillet, saute mushrooms for 15 minutes or until golden brown. Add 1/4 cup cream, tarragon and salt. Bring just to a boil; reduce heat to medium-low. , In a small bowl, whisk egg yolks and remaining cream; whisk into mushroom mixture. Stir constantly until slightly thickened (do not boil). Serve chicken and cream sauce over noodles.

Nutrition Facts : Calories 483 calories, Fat 38g fat (18g saturated fat), Cholesterol 227mg cholesterol, Sodium 438mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.

CREAMY CHICKEN IN MUSHROOM SAUCE OVER NOODLES



Creamy Chicken in Mushroom Sauce over Noodles image

Make and share this Creamy Chicken in Mushroom Sauce over Noodles recipe from Food.com.

Provided by Donna Luckadoo

Categories     One Dish Meal

Time 1h

Yield 10 serving(s)

Number Of Ingredients 8

16 ounces diced and cooked chicken
1 (16 ounce) bag of fat free egg noodles, cooked
5 tablespoons margarine, melted
1 cup diced red onion, sauteed
1/2 cup sliced mushrooms
2 (11 ounce) cans fat-free cream of mushroom soup
1 teaspoon minced roasted garlic
1 cup shredded fat-free swiss cheese

Steps:

  • Preheat oven to 350°.
  • Place cooked and drained noodles in a large mixing bowl and add, cooked chicken, onions, mushrooms, melted butter, garlic and both cans of the mushroom soup--do not dilute.
  • Pour mixture into a 9x13 baking dish sprayed with a nonstick spray.
  • Add cheese to the top.
  • Cover with foil and bake for 30 minutes or until hot and bubbly.
  • Serve with a Fat free or low fat bread of your choice and maybe a Salad.

Nutrition Facts : Calories 309.5, Fat 10.7, SaturatedFat 2.4, Cholesterol 72.3, Sodium 110.8, Carbohydrate 34.4, Fiber 1.8, Sugar 1.6, Protein 18.1

INCREDIBLY EASY CHICKEN AND NOODLES



Incredibly Easy Chicken and Noodles image

My aunt gave me this recipe. She is known for her chicken and noodles, and everyone thinks she makes them from scratch. This recipe is very easy and fast.

Provided by Tammy Christie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 40m

Yield 6

Number Of Ingredients 8

1 (26 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
3 (14.5 ounce) cans chicken broth
2 cups diced, cooked chicken breast meat
2 teaspoons onion powder
1 teaspoon seasoning salt
½ teaspoon garlic powder
2 (9 ounce) packages frozen egg noodles

Steps:

  • In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.

Nutrition Facts : Calories 504 calories, Carbohydrate 54.8 g, Cholesterol 98.7 mg, Fat 19.6 g, Fiber 1.3 g, Protein 27.4 g, SaturatedFat 4.9 g, Sodium 2355.6 mg, Sugar 5.1 g

CHICKEN AND NOODLES WITH MUSHROOM SAUCE



Chicken and Noodles with Mushroom Sauce image

This tender quick-to-assemble chicken dish features a rich flavorful sauce made with convenient canned soup and mushrooms.-Virginia Conley, Wauwatosa , Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1 can (4 ounces) mushroom stems and pieces, drained
1/4 cup white wine or chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
Hot cooked noodles or rice
Sliced almonds, toasted, optional

Steps:

  • In a large skillet, brown chicken on both sides in butter; drain. Place in a greased 11x7-in. baking dish. Meanwhile, in a large bowl, combine the soup, sour cream, mushrooms, wine, garlic powder, salt and pepper; pour over the chicken. , Bake, uncovered, at 375° for 20 minutes or until a thermometer reads 170°. Serve chicken and sauce with noodles or rice. Sprinkle with almonds if desired.

Nutrition Facts : Calories 281 calories, Fat 20g fat (12g saturated fat), Cholesterol 74mg cholesterol, Sodium 1036mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 10g protein.

Tips:

  • Use fresh mushrooms. Fresh mushrooms have a more intense flavor than canned or dried mushrooms.
  • Sauté the mushrooms before adding them to the sauce. Sautéing the mushrooms will help to bring out their flavor and deepen the color of the sauce.
  • Use a good quality chicken broth. The chicken broth is the base of the sauce, so it's important to use a good quality broth that has a rich flavor.
  • Add a splash of white wine or sherry. A splash of white wine or sherry will add a subtle acidity and depth of flavor to the sauce.
  • Season the sauce to taste. Be sure to taste the sauce before serving and adjust the seasoning as needed.
  • Serve the chicken and mushroom sauce over egg noodles, mashed potatoes, or rice.

Conclusion:

Chicken and mushroom sauce is a classic comfort food dish that is easy to make and can be enjoyed by people of all ages. Whether you are serving it over egg noodles, mashed potatoes, or rice, this dish is sure to be a hit. So next time you are looking for a quick and easy meal, give chicken and mushroom sauce a try.

Related Topics