Ingredients:
2 lbs any type boneless skinless chicken ( for a super quick substitute, use frozen, breaded or unbreaded, chicken patties instead)
1 (12 ounce) packages egg noodles
2 (10 3/4 ounce) cans cream of chicken soup
1/2 cup milk ( use more or less according to your preferred consistency)
1 (10 ounce) packages frozen green peas
1 -2 tablespoon olive oil
8 ounces canned mushrooms
1 small onions, finely chopped
1 teaspoon minced garlic
1 teaspoon fresh ground black pepper
Directions:
In a large pot, heat water to a boil.
In a large skillet, cook chicken thoroughly using 1 tablespoon of heated oil and remove.
In the same skillet, heat olive oil (add more if necessary) on medium high heat then add mushrooms, onion, and garlic and cook until onions are transparent and drain.
Cut cooked chicken into bite sized pieces and add chicken, soup, milk, peas, and black pepper to the mushroom mixture and simmer for 15 minutes.
Cook noodles according to package then drain and rinse.
Add noodles to chicken mixture and serve with biscuits or rolls.
Servings: 4-6
Time preparation: 15 min.
Time total: 45 min.