Ingredients
Chicken and Vegetables:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, diced
- 2 cups mushrooms, sliced
Noodles and Sauce:
- 2 cups egg noodles (or gluten-free pasta)
- 1 cup cream of mushroom soup
- 1 cup sour cream
- 2 cups chicken broth
- 2 tsp garlic powder
- Salt and pepper to taste
- Oil for sautéing
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). In a skillet, heat oil and sauté onions until translucent. Add mushrooms and cook until softened.
- Add chicken, season with garlic powder, salt, and pepper. Cook until no longer pink. Add chicken broth and simmer gently.
- Mix cream of mushroom soup and sour cream in a bowl. Add to skillet and stir well.
- Combine cooked noodles with the chicken mixture in a baking dish. Mix well. Cover with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until bubbly.
- Garnish with parsley and serve hot.
Notes
- Slightly undercook noodles to prevent mushiness.
- Use Greek yogurt as a sour cream substitute.
- Add cheese or extra veggies for more texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 105mg
