Ingredients
-
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 -2 tablespoon olive oil
-
8 ounces canned mushrooms
-
1 small onion, finely chopped
-
1 teaspoon minced garlic
-
1 teaspoon fresh ground black pepper
-
2 lbs any type boneless skinless chicken (for a super quick substitute, use frozen, breaded or unbreaded, chicken patties instead)
-
1 (10 ounce) package frozen green peas
Instructions
- In a large pot, heat water to a boil.
- In a large skillet, cook chicken thoroughly using 1 tablespoon of heated oil and remove.
- 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.
- 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.
- Cook noodles according to package then drain and rinse.
- Add noodles to chicken mixture and serve with biscuits or rolls.