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."
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boneless skinless chicken breasts, cut into 1 inch pieces
2 (10.75 ounce) cans
condensed cream of mushroom soup
sliced fresh mushrooms
Everyone liked it- true comfort food but I would decrease the amount of butter to maybe half
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.
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.
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! Definitely a keeper. Thanks!
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.
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.
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!
* 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
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