Snappy Smothered Chicken

Snappy Smothered Chicken
Photo by William Dickey

Ingredients

  • 1 rotisserie chicken, cut into serving pieces
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • 1 large onion, chopped
  • 1 (8-oz.) package wide egg noodles
  • 1 (16-oz.) package mushrooms, sliced
  • + 21 more ingredients
    • ¼ teaspoon pepper
    • 2 teaspoons jarred minced garlic
    • ½ teaspoon salt
    • 1 cup milk
    • 2 teaspoons jarred minced garlic
    • 2 tablespoons chopped fresh parsley
    • 1 large onion, chopped
    • ¼ teaspoon pepper
    • 1 (10 3/4-oz.) can cream of mushroom soup
    • 1 (16-oz.) package mushrooms, sliced
    • 3 tablespoons butter
    • 1/3 cup dry white wine (optional)
    • 1 (10 3/4-oz.) can cream of mushroom soup
    • 1 cup milk
    • 1 teaspoon dried thyme leaves, crumbled
    • 3 tablespoons butter
    • 1 rotisserie chicken, cut into serving pieces
    • 1 (8-oz.) package wide egg noodles
    • 1 teaspoon dried thyme leaves, crumbled
    • 1/3 cup dry white wine (optional)
    • 2 tablespoons chopped fresh parsley

1. Prepare noodles according to package directions. Keep warm. 2. Meanwhile, stir together paprika, dried thyme, salt, and pepper in a small bowl. 3. 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 a...

View full recipe at My Recipes

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