Ingredients
4
4 servings
- •1 (10.75 ounce) can condensed cream of chicken soup
- •¼ cup milk
- •4 skinless, boneless chicken breast halves
- •4 slices Swiss cheese
- •1 (4 ounce) can sliced mushrooms (Optional)
- •1 (10 ounce) package uncooked egg noodles
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch casserole dish.
- In a bowl, mix the soup and milk. Arrange chicken breast halves in the casserole dish. Top each breast half with a slice of cheese. Pour soup and milk over the chicken. Sprinkle with mushrooms.
- Bake 30 minutes in the preheated oven, or until sauce is bubbly and chicken juices run clear.
- Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes, until al dente; drain. Serve chicken and mushroom sauce over the cooked noodles.
Nutritional Facts
Per 4 servings
- Calories: 566
- Carbohydrate: 54g
- Fat: 19g
- Fiber: 3g
- Protein: 43g
- Sugar: 3g
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