Ingredients

The following ingredients have 6 Servings
  • 2 pounds chicken breasts (boneless skinless, cubed)
  • salt and pepper
  • 1 tablespoon olive oil
  • 2 teaspoons garlic (minced)
  • 3 tablespoons butter (divided)
  • 8 ounces baby bella mushrooms (sliced)
  • ½ a yellow onion (diced fine)
  • 2 tablespoons flour
  • 1 cup chicken stock
  • ½ teaspoon ground mustard
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¾ cup sour cream
  • 4 ounces cream cheese (softened)
  • salt and pepper to taste
  • fresh parsley (chopped for garnish)
  • 1 pound large egg noodles (cooked according to package directions)

Instruction

  • Cut chicken into cubes, and season with salt and pepper
  • In a large skillet, add 1 tablespoon olive oil, and 2 teaspoons minced garlic, and saute for 1 minute.
  • Add chicken to pan, and saute until browned on all sides, but not cooked through.
  • Remove chicken, placing it in a large bowl, and set aside.
  • Add 1 tablespoon butter, mushrooms and onions to the skillet and cook for 5-6 minutes, sauteing until onions are tender. Remove from skillet, adding to the same bowl as the chicken
  • Add remaining butter to skillet.
  • Add flour, and whisk it together, making a roux.
  • Add chicken broth, slowly, stirring constantly so it doesn’t get lumpy.
  • Stir in ground mustard, garlic powder, onion powder, cream cheese and sour cream.
  • Stir in chicken and vegetables, and let simmer for a few minutes, until heated through.
  • Serve over cooked egg noodles and garnish with fresh chopped parsley