Creamy Chicken & Mushroom Skillet
Tender shredded chicken and earthy mushrooms in a silky cream sauce over egg noodles, pure comfort in a cast iron.
Ingredients (serves 4)
- 2 cups cooked shredded chicken
- 8 oz Egg Noodles
- 8 oz Mushroom
- 1 Onion
- 2 tbsp Butter
- 1 cup Heavy Cream
- 1 cup Chicken Stock
- 2 cloves Garlic
- Salt
- Black Pepper
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Save this recipeInstructions
- 1
Bring a large pot of salted water to boil and cook egg noodles according to package directions, then drain.
- 2
While noodles cook, slice mushrooms and dice onion. Mince garlic.
- 3
In a large skillet, melt butter over medium-high heat. Add mushrooms and onion, cook until softened, about 5 minutes.
- 4
Stir in garlic and cook for 30 seconds until fragrant.
- 5
Pour in chicken stock and heavy cream, bring to a simmer.
- 6
Add cooked chicken and noodles, stir well to combine. Season with salt and pepper to taste.
- 7
Simmer gently for 3 minutes, then serve hot.
