This classic dish gets a chicken makeover and since the sauce, meat, veggies and noodles all cook together in one pot, dinner has never been easier! Season with freshly ground black pepper and sprinkle with chopped fresh parsley if desired.
Ingredients
- lean ground chicken: 1 pound
- butter: 2 tsp
- medium onion: 1 piece (chopped)
- cremini mushrooms: 1 cup (sliced)
- garlic: 3 clove (minced)
- CAMPBELL'S® Condensed Cream of Chicken Soup: 1 can (10 ounce can)
- ½ cups water: 1 piece
- milk: 1 cup
- lemon juice: 1 Tbsp
- Worcestershire sauce: 2 tsp
- uncooked curly egg noodles: 4 cups
- frozen peas: 0.5 cup
Metric Conversion
Stages of cooking
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Season the chicken as desired. Melt the butter in a large deep non-stick skillet over medium-high heat. Add the chicken and cook, breaking up with a spoon, 8 minutes or until no longer pink.
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Add the onion, mushrooms, and garlic. Saute 3 minutes or until slightly softened.
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Stir in the soup, water, milk, lemon juice, and Worcestershire sauce; heat to a boil. Stir in the noodles. Reduce the heat to medium. Boil gently, uncovered, stirring often, 8 minutes.
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Add peas. Cook, stirring often, 3 to 5 minutes or until noodles have reached desired tenderness.
