Ingredients
Scale
- 1 lb boneless, skinless chicken breast, cut into small cubes
- 1 medium onion, finely chopped
- 2 cups mushrooms, sliced (white button or cremini)
- 2 cups egg noodles (substitute gluten-free pasta if needed)
- 1 cup cream of mushroom soup (store-bought or homemade)
- 1 cup sour cream
- 2 cups low-sodium chicken stock
- 2 tsp garlic powder
- Salt and freshly ground black pepper, to taste
- 1–2 tbsp neutral oil (for frying)
- Chopped fresh parsley, for serving (optional)
Instructions
- Heat your oven to 350°F (175°C).
- Warm the oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes soft and translucent.
- Toss in the sliced mushrooms and continue cooking until they shrink and release their juices.
- Add the diced chicken to the pan. Season with garlic powder, salt, and pepper, and cook until the chicken pieces are opaque and no longer pink inside.
- Pour the chicken stock into the skillet and bring the mixture up to a gentle simmer for a minute to meld flavors.
- In a bowl, whisk together the cream of mushroom soup and the sour cream until smooth. Stir this creamy mixture into the skillet until everything is well combined and heated through. Adjust seasoning if needed.
- Cook the egg noodles according to package directions until just shy of al dente; drain well.
- Transfer the noodles to a baking dish and pour the chicken–mushroom sauce over them. Toss gently so the pasta is evenly coated.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake another 10–15 minutes, until the top is bubbling and lightly browned.
- Sprinkle with chopped parsley before serving, if desired. Serve hot.