Chicken Stuff Recipe -
Chicken Stuff Recipe

Chicken Stuff

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"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  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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Reviews More Reviews

Most Helpful Positive Review
Oct 14, 2002

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

Most Helpful Critical Review
Jan 31, 2004

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.

Oct 11, 2007

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 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.

Aug 18, 2004

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.

Sep 23, 2006

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!

Oct 01, 2010

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.

Aug 02, 2004

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.

Dec 01, 2003

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!


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  • Calories
  • 577 kcal
  • 29%
  • Carbohydrates
  • 33.4 g
  • 11%
  • Cholesterol
  • 127 mg
  • 42%
  • Fat
  • 38.2 g
  • 59%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 25.1 g
  • 50%
  • Sodium
  • 1002 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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