Creamy Swiss Chicken and Noodles

Creamy Swiss Chicken and Noodles

6 oz. [3 cups] uncooked wide egg noodles
2 tsp oil
2 lb boneless skinless chicken breast halves cut into 1/2" pieces
3 cups frozen broccoli florets, cut up
1/2 cup white wine or 1/2 c. chicken broth
1 can cream of onion soup
1 cup shredded Swiss cheese
2 tsp Dijon mustard
A few dashes of hot sauce (optional)
1/8 tsp pepper

Cook noodles according to package directions. Drain, cover and keep warm.

Meanwhile cook chicken in oil until browned, add broccoli, cook 3-4 min or until hot, stirring occasionally. Reduce heat to med low, stir in wine. Cover, cook about 10 minutes until chicken is no longer pink and broccoli is tender. Add cooked noodles, soup, cheese, mustard and pepper, mix well. Cook until thoroughly heated and cheese is melted.

Serves 6.

Oh my…all that creaminess!! What comfort food. In our home I’d prob’ly have to substitute cream of chicken soup for the onion. Thanks for posting!

I’m in the same boat; my wife will not eat onions (or mushrooms, for that matter).