Kozy Kitchen and Home

Easy, Creamy, and Comforting — Ready in Minutes

If you’re looking for a meal that’s both convenient and packed with flavor, Mushroom Chicken is sure to become a staple in your kitchen too. This dish starts with the familiar comfort of condensed cream of mushroom soup, but gets an upgrade thanks to aromatic garlic and fresh mushrooms. The result is a rich, hearty meal that comes together quickly, perfect for those busy evenings when you want something homemade without spending hours in the kitchen.

One of the things I love most about Mushroom Chicken is its versatility. Mixed with egg noodles, it’s a complete meal that everyone enjoys. The tender chicken, wrapped in creamy mushroom sauce, clings beautifully to the noodles, making every bite a delight. However, my daughter and her family swear by serving it over fluffy white rice, which soaks up the savory sauce and gives the dish a whole new character.

Whether you’re a fan of noodles or rice, Mushroom Chicken brings comfort and convenience to any dinner table. It’s a recipe that’s been cherished in our family for years, and I hope it will find a place in yours as well.

Ingredients

• 1 lb of boneless skinless chicken breast, diced
• 8 oz of egg noodles, cooked according to package directions
• ½ tsp of minced garlic
• 1 can of cream of mushroom soup
• ½ cup of chicken broth
• 4 oz of fresh button mushrooms, sliced
• 1 tsp of cooking oil
• Green onions, optional (for topping)

Step-by-step Instructions

1. Heat a large pot of water to boil and cook the noodles according to the package directions. Drain and set aside.
2. While the water comes to a boil, heat the oil in a large fry pan over medium heat. Add the minced garlic and sliced mushrooms, cooking for about 3–4 minutes, or until the mushrooms are just starting to brown and have released some of their moisture.

3. Stir in the diced chicken breast, cream of mushroom soup, and chicken broth. Mix well to combine. Cook the chicken for 6–8 minutes, stirring occasionally until the chicken is cooked through and the sauce is slightly thickened and creamy. 
4. Add the cooked noodles to the pan, stirring gently to coat them evenly with the sauce. Let the mixture sit for a couple of minutes off the heat to allow the sauce to thicken a bit more and cling to every bite.
5. Sprinkle some chopped green onions on top before serving, if you like, for a pop of color and fresh flavor. Enjoy!

Tips and Serving Suggestions

• The mushroom chicken can be served over white rice instead of with the noodles. I serve it both ways depending on what we are in the mood for, and it’s always delicious.
• Add a side salad or a nice green veggie to add some color and a fresh element.
• We love to eat it with a side of garlic bread. It’s perfect for soaking up any leftover mushroom sauce!