Rotisserie Chicken and Noodles Recipe
Store bought Rotisserie Chicken with simple semi-homemade mushroom gravy over egg noodles.
Ingredients
- 2 rotisserie chicken breasts pulled, chopped/sliced, or 1 whole chicken pulled
- 4 cups uncooked wide egg noodles {I use No Yolks}
- 1 Tbsp vegetable oil
- ½ cup chopped onion
- 1 8 oz package sliced mushrooms
- 4 thyme sprigs or 1 tbsp dried thyme
- 3 tbsp white cooking wine
- 2 cans of cream of mushroom soup
- 1-2 cans of chicken broth
- salt and pepper to taste
Instructions
- Cook noodles according to the package.
- Set aside and keep noodles warm.
- Heat oil in a deep fryer over med heat; add onion, mushrooms and thyme.
- Cook mixture, stirring constantly for 8 minutes or until onions are translucent.
- Add the cooking wine, and cook for 4 min.
- Stir in soup, broth, and sliced chicken.
- Cook stirring occasionally, until heated through. About 20 minutes.
- Remove sprigs of thyme, if used.
- Serve over noodles.
Notes
My grocer has large rotisserie chicken breasts, if your store does not sell them that way then get 1 or 2 rotisserie chickens. Purchase the amount of chicken you usually use to serve your family.
Nutrition
Serving: 1cupCalories: 508kcalCarbohydrates: 21gProtein: 60gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 213mgSodium: 705mgPotassium: 229mgSugar: 2gCalcium: 27mgIron: 2mg
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