Shelly's Recipe

SMOTHERED CHICKEN

Category: Chicken

1 (8 oz) pkg wide egg noodles
1 tsp paprika and dried thyme leaves, crumbled
1/2 tsp salt
1/4 tsp pepper
3 tbsp butter
1 large onion, chopped
1 (16 oz) pkg mushrooms, sliced
2 tsp jarred minced garlic
1 can condensed cream of mushroom soup
1/3 cup dry white wine (optional; can substitute more milk)
1 rotisserie chicken, cut into serving pieces
2 tbsp chopped fresh parsley

While preparing the noodles according to package directions, stir together paprika, dried thyme, salt and pepper in a small bowl.

Melt butter in large skillet over medium-high heat; add onion and mushrooms, and saute 8 to 10 minutes or until onion is tender. Stir in garlic and paprika mixture; saute 2 minutes. Add soup, milk and wine, if using, and bring to a boil, stirring frequently. Add chicken pieces; spoon sauce over top of chicken.

Reduce heat to low, and cook, covered, 10 to 15 minutes or until chicken is thoroughly heated. Stir in 1 tablespoon parsley. Serve over hot cooked noodles. Sprinkle with remaining parsley.

Serves 4.