Pasta Chicken

by Carol Ann

3-4 Chicken Breasts, cut into 1" cubes
2-3 tbsp Olive Oil
1 can Creamy Chicken Mushroom Soup
⅔ cp Sour Cream
¼ tsp Garlic Powder
¼ cp whole Milk
1 medium yellow onion(diced)
½ tbsp dried Parsley Flakes
1 pkg Wide Egg Noodles
¼ tsp Poultry Seasoning

In large skillet, brown chicken pieces on all sides. Remove from heat, drain off oil, cover and set aside. In large bowl, combine soup and milk, stirring constantly. Add onion and all spices, and mix well. Pour this mixture over chicken pieces, return skillet to medium heat, and bring to boil. Reduce heat to low, cover pan and simmer mixture for 30 minutes until done. Remove from heat, and keep warm.

While chicken mixture is simmering, prepare egg noodles per instructions on bag, drain off water, and place into a large serving dish. Add Sour Cream to skillet with warm chicken mixture, and stir well. Cook over med heat, stirring constantly, until mixture thickens and just begins to boil. Pour over hot egg noodles, and serve. Garnish with fresh parsley, if desired.

Great dish for a potluck!

4-6 servings