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Easy Smothered Chicken Recipe

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This recipe for Easy Smothered Chicken, by , is from Deliciously Ever After, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joanna Jones Sample


1 (8oz.) pkg. wide egg noodles
1 tsp. paprika
1 tsp. dried thyme leaves, crumbled
½ tsp. salt
¼ tbsp. butter
1 large onion, chopped
1 (16oz.) package mushrooms, sliced
2 tsp. jarred minced garlic
1 (10 ¾ oz.) can cream of mushroom soup
1 cup milk
1/3 cup dry white wine
1 rotisserie chicken, cut into serving pieces
2 tbsp. chopped fresh parsley

Prepare noodles according to package directions. Keep warm. Meanwhile, stir together paprika, dried
thyme, salt, and pepper in small bowl. 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 and paprika mixture: sauté 2 minutes. Add soup, milk, and wine, and bring to a boil, stirring frequently. Add chicken pieces and spoon sauce over the chicken. Reduce heat to low, and cook, covered, 10 to 15 minutes or until chicken is thoroughly heated. Stir in 1 tbsp. parsley. Serve over hot cooked noodles. Sprinkle with remaining parsley.




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