Recipe by Francy Shafer
"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."
Watch video tips and tricks
boneless skinless chicken breasts, cut into 1 inch pieces
2 (10.75 ounce) cans
condensed cream of mushroom soup
sliced fresh mushrooms
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 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.
Ok, this recipe tasted pretty good, but I'm giving it four stars only because I didn't feel very well after I ate it. Think it was the one cup of butter I consumed.
Everyone liked it- true comfort food but I would decrease the amount of butter to maybe half
Very tasty!! Only used 2 teaspoons of butter though, as I think I would have felt sick just knowing I was consuming 1 cup of butter!! Still tasted great without all that butter.
My 3 boys, ages 10,6, & 3, love this! The butter really does make a big difference. I have always made this with 2 cans of cream of chicken soup instead of mushroom. And I cut up the chicken into bite size pieces. Thanks for the recipe, I have passed this on to friends and family and they are just as satisfied!
Didn't have high hopes for this when I started making it but it turned out to be REALLY good! I added a tablespoon of wine and a whole container of fresh mushrooms and it was SO good! My husband was like "Hmmm, chicken stuff, huh?" That was the last I heard from him because he ate the entire bowl! Yummy and easy!
I suppose I made this dish more difficult for myself, but once I read the recipe, I wanted to bread & pan fry the chicken. I breaded it with egg and Ritz crackers, then cooked it in a little olive oil.. cut the breasts in half.. mixed up the soup, macaroni, mushrooms, some chicken broth, two chopped cloves of garlic, and a can of peas.. placed the chicken on top with a little shredded cheese and baked it for about 30 minutes on 300. I guess I was looking at recipes for inspiration :) Very tasty combination though. Next time, I'll try the original recipe.
Easy to make and deicious. Its VERY buttery but honestly I like that in a comfort food (no one is thinking this is health food right?). I think this is an easy inexpensive and delicious way to feed a few hungry people. The only thing that gets tedious is the stirring because the pasta is thrown in uncooked and has to totally soften and cook while you nearly break your wrist stirring but when you taste this it is so worth it!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 344
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
It may look worky, but this elegant meal is surprisingly easy to prepare.
See how to make cheese-stuffed chicken breasts drenched with a lemon-butter sauce
Bacon-wrapped chicken breasts are stuffed with spinach and feta cheese.