CHICKEN AND NOODLES WITH MUSHROOM SAUCE RECIPE

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

INGREDIENTS

  • 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 (8 ounces) 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

DIRECTIONS

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. Yield: 4 servings.

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