“A rich, buttery tasting chicken and pasta dish that you can make all in one skillet. Margarine can be substituted, but the real butter adds a richness to the taste that the margarine cannot duplicate.” - by Francy Shafer
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- In a large skillet, melt butter or margarine over medium heat. Lay chicken strips in butter or margarine, and sprinkle with garlic salt and lemon pepper. Cook, turning frequently, until chicken strips are golden brown on all sides; the chicken should be still soft, not fried hard. Stack cooked strips at outer edges of the skillet if you need to cook more strips.
- When all chicken strips are browned, add condensed mushroom soup, 1 soup can of water, and mushrooms to skillet; blend well with pan drippings and chicken strips. Add macaroni noodles, and just enough water to cover noodles; stir well. Lower heat, and cover. Simmer until noodles are done, stirring frequently.
Nutrition
Amount Per Serving (6 total)
- Calories
- 577 cal
- 29%
- Fat
- 38.2 g
- 59%
- Carbs
- 33.4 g
- 11%
Based on a 2,000 calorie diet
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Reviews (29)
Rate This Recipe
"So the chicken doesn't dry out, don't get it completely done (just white) before you add the soup and pasta...it makes the chicken much more tender and juicy. I also used 2 cloves of garlic instead of..." See more the garlic salt and 1 can of cream of mushroom soup and 1 can of cream of chicken, but I think I'll use 3 cans all together next time...I had to keep adding water so it wouldn't dry out by the time the macaroni cooked."
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