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Thursday, December 30, 2010

Creamy Chicken with Egg Noodles

My Mom introduced me to this recipe and it has quickly become a family favorite.  Unless I make a double portion, there usually aren't any leftovers!  This is a delicious and easy meal to make.  I promise it will be gobbled up!

Creamy Chicken with Egg Noodles
4 Chicken Breasts
1 can of Cream of Mushroom
1 can of Mushrooms
1 1/4 cup of Sour Cream
Salt and Pepper to Taste
1/2 bag of Wide Egg Noodles

Mix Cream of Mushroom, sour cream, salt and pepper, and mushrooms in a bowl.  Spray a ? ???? with cooking spray.  Place Chicken breasts in glass dish.  Cover with cream of mushroom mixture.  Bake at 350 for about an hour or until chicken is fully cooked.  Prepare Egg Noodles according to directions on package.  Serve chicken and over egg noodles.

This is a very simple recipe, but one loved by our family.  It would also be a very nice recipe to take to a friend in need.


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  1. Jill,
    This sounds good - a lot like our ground beef stroganoff. I will try this using fresh mushrooms instead of canned.

  2. I made this last night and it was yummy! I added frozen peas and carrots and some paprika... Very good!

  3. Thanks Mary & Jamie! I am glad you liked it. Adding peas and carrots sounds really good as well!


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