Tasty Chicken and Egg Noodles

piątek, 24 stycznia 2014

2 lbs any type boneless skinless chicken (for a super quick substitute, use frozen, breaded or unbreaded, chicken patties instead)
1 (12 ounce) package egg noodles
2 (10 3/4 ounce) cans cream of chicken soup
1/2 cup milk (use more or less according to your preferred consistency)
1 (10 ounce) package frozen green peas
1 -2 tablespoon olive oil
8 ounces canned mushrooms
1 small onion, finely chopped
1 teaspoon minced garlic
1 teaspoon fresh ground black pepper

1 In a large pot, heat water to a boil.
2 In a large skillet, cook chicken thoroughly using 1 tablespoon of heated oil and remove.
3 In the same skillet, heat olive oil (add more if necessary) on medium high heat then add mushrooms, onion, and garlic and cook until onions are transparent and drain.
4 Cut cooked chicken into bite sized pieces and add chicken, soup, milk, peas, and black pepper to the mushroom mixture and simmer for 15 minutes.
5 Cook noodles according to package then drain and rinse.
6 Add noodles to chicken mixture and serve with biscuits or rolls.

Golden Mercies