Recipes  Select a Category   MetricConversion   Post A Recipe  Search by Recipe or Ingredient

One of the cohorts of and contributors to the late ChefAl of Great World Chefs website, innocently asked ChefAl for a recipe with canned cream of mushroom soup and chicken:

"Madam:   My name is Bernard P. Jellico and my wife Myrtle cannot cook some of the things I enjoy.  One is chicken made with mushroom soup like my Momma made.  I asked that idiot, Chef Al, but he told me to do bad things with my can of cream of mushroom soup.  Will you help me with a good up to date recipe.  My thanks in advance.  Don't mention this to Myrtle.

Bernard P. Jellico"

Shame, shame, ChefAl.  Canned cream of mushroom soup is the harried amateur chef's loving friend!   This recipe isn't very low in either calories or cholesterol, but... it could be a lot worse!  What can I say?

Chicken & Mushroom Noodles

1 8-oz pkg. medium egg noodles, the twisty kind
1 garlic clove, peeled and smashed
1 boneless, skinless chicken breast
seasonings (see below)
black pepper
juice of 1 lemon or lime
2 Tbsp olive oil. divided
1 small sweet red pepper
1 medium onion
8 oz. fresh mushrooms
cooking spray
2 Tbsp white cooking wine
1 cup frozen peas (optional)
1/2 lb. baby carrots (optional)
1 can cream of mushroom soup

Put water on to boil for noodles.   Add smashed garlic clove.  If you're going to use the carrots, add these now, also.

Cut the chicken breast in half, fillet, then cut into strips.  Place in a bowl with lemon juice and seasonings.   Here's some suggestions (pick one):

  • oregano,  cumin, and ground bay leaf
  • rosemary,  parsley,  and thyme
  • dill, and paprika
  • sage,  thyme, and ground bay leaf (or poultry seasoning)

Mix and set aside to marinate.

Slice red pepper thinly.  Cut onion in half, stem to root, peel, and slice thinly.  Heat 1 Tbsp. oil in a non-stick skillet over medium heat.  Add red pepper and onion.  Sauté, stirring or tossing frequently, until soft.  Slice mushrooms, add to pan and spray with cooking spray.  Continue to stir or toss and sauté until the onions and red pepper start to brown.  Remove to another dish.

When water starts to boil, add the package of egg noodles.  Rinse the frozen peas and add these too.

Add rest of oil to skillet in which you cooked the onion/pepper etc. and turn up heat a bit.  Drain chicken in a sieve, retaining any spices.  When oil is hot, add chicken.  Stir and sauté until chicken starts to brown.  (If chicken starts producing liquid, the heat is too low.)   When lightly browned, turn heat very low and return onion-pepper-mushroom mixture to pan.  Add cooking wine, cover and let simmer.

When noodles (and veggies) are done, turn off fire and drain thoroughly.   Return to pan and add 1 can of cream of mushroom soup.  Mix well.  Add onion/red pepper/mushroom mixture.  Taste to see if you want more salt or black pepper

Hope this is like what your Mama made, Bernard. It also has healthy veggies to make up for the calories and cholesterol, if you watch that sort of thing.

Enjoy!  Forget about what Chef Al said.  Especially while you're eating.

The Sneaky Kitchen
Web Site by Bess W. Metcalf   Copyright© April 1999 - 201

& Stanley Products