Snappy Smothered Chicken

October 3, 2014

Since fall has arrived in upstate New York I have been going through my old Southern Living magazines looking for comfort foods to fix. In my October 2007 issue I ran across a recipe I made years ago but forgot all about. This time I made sure to copy it into my recipe book so I will have it at my fingertips from now on.

Snappy Smothered Chicken didn’t necessarily sound like an appealing recipe as I usually don’t smother my food even though I am from the South. But believe me this smothering is well worth a try. It’s the perfect recipe for a quick dinner that will satisfy most anyone. Using a rotisserie chicken and a few other ingredients makes this recipe quick and simple.

I chose to compliment this dish with roasted Brussels sprouts and a dry Chardonnay we recently bought from McGregor Vineyards here in the Finger Lakes. I hope you enjoy this recipe as much as my family did!

Servings: 4
Cook Time: 30 minutes



1 (8oz) package wide egg noodles
1 tsp. paprika
1 tsp. dried thyme
½ tsp. salt
¼ tsp. pepper
3 Tbsp. butter
1 large onion, chopped
1 (8oz) package sliced mushrooms, roughly chopped
2 tsp. minced garlic
1 (10 ¾ oz) can cream of mushroom soup
1 cup milk
1/3 cup dry white wine
1 rotisserie chicken, cut into serving pieces
2 Tbsp. fresh parsley, chopped (optional)



  1. Prepare noodle according to package directions. Keep warm.
  2. Melt butter in a large skillet over medium heat. Add onion and mushrooms. Saute about 8 minutes or until onion is tender. Stir in garlic, paprika, thyme, salt, and pepper; sauté 2 minutes.
  3. Add soup, milk, and wine. Bring to a boil, stirring frequently. Add chicken pieces and spoon sauce over top of chicken. Reduce heat to low, and cook, covered until chicken is thoroughly heated. Serve over hot cooked egg noodles. Sprinkle with parsley if desired.

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