Prep Time: 20 minutes
Cooking Time: 20 minutes
Perfect for those nights after a long workday when you want something with a high yum factor but low amount of preparation required!
1 Tbs. butter
1 1/4 lb. skinless, boneless chicken breast halves
1 can (10 3/4 oz.) cream of chicken soup
2 Tbs. water
2 Tbs. white wine OR chicken, beef or vegetable stock
1/2 cup shredded Swiss cheese
1/2 cup diced cooked ham
6 oz. medium egg noodles, cooked and drained (about 4 cups after cooked)
1. Prepare egg noodles per their package; drain and set aside.
2. Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
3. Stir the soup, water, wine, cheese and ham in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the noodles.
I’ve been preparing this quick and easy recipe for more years then I can recall. I remember stumbling across this great recipe in a small cookbook put out by Campbell’s Soup. It was that cookbook and my Doors Greatest Hits CD that I missed most after my divorce.