You could find yourself eating these baked beans instead of a side dish since they are so good! They are delicious over rice and have a rich, meaty flavor.
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- 1 pound lean ground chicken
- 2 teaspoons butter
- 1 medium onion, chopped
- 1 cup sliced cremini mushrooms
- 3 cloves garlic, minced
- 1 (10 ounce) can CAMPBELL’S® Condensed Cream of Chicken Soup
- 1 ½ cups water
- 1 cup milk
- 1 tablespoon lemon juice
- 2 teaspoons Worcestershire sauce
- 4 cups uncooked curly egg noodles
- ½ cup frozen peas
Instructions
- 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.
- Add the onion, mushrooms, and garlic. Saute 3 minutes or until slightly softened.
- 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.
- Add peas. Cook, stirring often, 3 to 5 minutes or until noodles have reached desired tenderness.
- You can also use button mushrooms in this.
- Don’t have peas on hand? Try frozen broccoli, corn, or green beans!
- When cooking noodles in the sauce, if you find the sauce thickening quickly and the noodles are still firm, just add a couple of tablespoons of water to loosen up the sauce and keep cooking until the desired tenderness is reached. If you find the sauce too runny when the noodles are almost done, just turn up the heat to reduce it down more quickly.
- Nutrition Facts (per serving):
- Calories 610
- Fat 26 g
- Sodium 650 mg
- Carbohydrate 60 g
- Dietary Fiber 4 g
- Protein 34 g
- Calcium 15 %DV
Reviews
The recipe was very easy to follow. I used what I had on hand for the noodles, also used canned veggies.