This dinner started on the internet. Thank goodness for the internet. I actually typed in the words: “egg noodles, cream of chicken soup” and VOILA, this recipe came up. Genius. Turned out to be a pretty good recipe, although next time I think I’ll try the crock pot version for extra ease.
- 2 boneless chicken breasts
- 1/2 cup chopped onion
- 1 can condensed cream of mushroom and chicken soup
- 1/4 cup water
- Wide egg noodles
- 2 Tbsp lite sour cream
Pre-heat oven to 350.
Cut chicken into 1-inch pieces. In large skillet combine the chicken pieces and onion, saute until the chicken is no longer pink.
Meanwhile, cook the egg noodles in a large pot according to the package instructions. Drain and set aside.
Combine the soup and water, in a baking dish (I used an 8″x 8″ dish). Add the chicken and onions. Add the drained pasta. Toss to coat the noodles and chicken in the soup. Stir in sour cream until incorporated, then season with salt and pepper.
Cover with foil and bake in oven for 15 minutes, or until hot.
Crock Pot Method:
Cut chicken into 1-inch pieces. In a 3-1/2- or 4-quart slow cooker combine the chicken pieces and onion.
In a medium bowl stir together the soup and water. Pour over chicken and onion. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. (I prefer cooking it on high for about 2-1/2 hours then switching it over to low for the last hour.)
Cook noodles according to package directions. Drain.
Just before serving, stir sour cream into mixture in cooker. To serve, spoon stroganoff mixture over hot cooked noodles. If desired, sprinkle with black pepper.
This dish was very comfort-food like. I certainly recommend it for a raining day. I think the crockpot method is certainly the easier of the two!!