A delicious creamy chicken and sauce served over noodles!
Servings: 7-8Prep Time: 15 mins Cook Time: 30 mins
16 oz bag of uncooked egg noodles
6-8 boneless chicken breasts
1 tsp salt
1/2 tsp pepper
3-4 tbsp olive oil
2 cups sliced mushrooms
2 tsp garlic powder or minced garlic
2 cans cream of chicken
2 cans cream of mushroom
1 1/4 cup half n half cream
1/2 cup chicken broth
1/2 tsp chili powder
1/2 cup fresh minced parsley or dried parsley
Cook noodles according to package directions. Meanwhile flatten chicken to 1/4 inch thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in the 2 tablespoons of oil. Do this in batches. When you’re done with the first batch, throw 2 more tablespoons of oil in and do the second batch. Cook chicken on each side for 5-7 minutes or until juices run clear; remove and keep warm. In the same skillet, saute mushrooms and garlic in remaining oil till tender. Stir in the soups, cream, broth, garlic, and chili powder until blended. Heat through. Stir in 1/2 cup parsley.
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