Rating: 4 stars
46 Ratings
  • 5 star values: 13
  • 4 star values: 23
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 1

Tender chicken breasts in a creamy sauce served over egg noodles.

Recipe Summary

cook:
1 hr 5 mins
total:
1 hr 15 mins
prep:
10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Stir cream of mushroom soup, sour cream, and Worcestershire sauce in bowl until well blended. Pour half the soup mixture in a 9x13-inch baking dish. Arrange chicken breast halves in baking dish and cover with remaining soup mixture.

  • Bake chicken in preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.

  • Cut chicken into bite-size pieces and serve over egg noodles with mushroom sauce.

Nutrition Facts

463 calories; protein 25.8g; carbohydrates 52.2g; fat 16.5g; cholesterol 111.6mg; sodium 400mg. Full Nutrition
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