Smothered Chicken

This is another fantastic meal to make during the week when you just don't want to be spending a lot of time in the kitchen. I came across this recipe a few years ago in Southern Living it was just fabulous. Actually, the sauce was so good that Dr. Sweetpea didn't even know that one of the ingredients is condensed cream of mushroom soup. Both of us devoured our meal and this will definitely be a recipe that I make regularly when I want a quick and easy dinner for the both of us.

Snappy Smothered Chicken

(Source: Southern Living)

1 (8-oz.) package wide egg noodles

1 teaspoon paprika

1 teaspoon dried thyme leaves, crumbled

1/2 teaspoon salt

1/4 teaspoon pepper

3 tablespoons butter

1 large onion, chopped

1 (16-oz.) package mushrooms, sliced

1 teaspoons jarred minced garlic

1 (10 3/4-oz.) can cream of mushroom soup

1 cup milk

1/3 cup dry white wine

1 rotisserie chicken, cut into serving pieces

2 tablespoons chopped fresh parsley

Prepare noodles according to package directions. Keep warm. Meanwhile, stir together paprika, dried thyme, salt, and pepper in a small bowl. Melt butter in a large skillet over medium-high heat; add onion and mushrooms, and sauté 8 to 10 minutes or until onion is tender. Stir in garlic and paprika mixture; sauté 2 minutes. Add soup, milk, and, if desired, wine, and bring to a boil, stirring frequently. Add chicken pieces; spoon sauce over top of chicken. Reduce heat to low, and cook, covered, 10 to 15 minutes or until chicken is thoroughly heated. Stir in 1 Tbsp. parsley. Serve over hot cooked noodles. Sprinkle with remaining parsley.