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Chicken Stuff

"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."
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servings 577 cals
Original recipe yields 6 servings


  • Calories:
  • 577 kcal
  • 29%
  • Fat:
  • 38.2 g
  • 59%
  • Carbs:
  • 33.4g
  • 11%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 1002 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. 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.
  2. 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.

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Read all reviews 41
  1. 48 Ratings

Most helpful positive review

Everyone liked it- true comfort food but I would decrease the amount of butter to maybe half

Most helpful critical review

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.

Most helpful
Most positive
Least positive

Everyone liked it- true comfort food but I would decrease the amount of butter to maybe half

So the chicken doesn't dry out, don't get it completely done (just white) before you add the soup and makes the chicken much more tender and juicy. I also used 2 cloves of garlic inst...

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.

This is a great recipe! Very easy, tasty, hearty and a true one-pot meal. Easy to customize too - switch up the type of condensed soup, or change out the vegetables, or even try it with pork! De...

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 ...

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 oli...

Very simple and no matter how low I am on groceries I almost always have what I need to make this. The only thing I do different is cut the butter in half.

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 husba...

It is hard finding new recipes for a husband that is a picky eater. He loved this recipe. I have it for 2. Used 5 chicken breast tenderloins, half cup butter, one can soup and half a can water. ...