Post by Debbie on Jun 5, 2012 15:41:56 GMT -5
1 tablespoon butter
1 1/4 pounds skinless, boneless chicken breast halves
1 can (10 3/4 ounces) Condensed Cream of Chicken Soup
2 tablespoons water
2 tablespoons Chablis or other dry white wine
1/2 cup shredded Swiss cheese
1/2 cup chopped cooked ham
1/2 of a 12-ounce package medium egg noodles (about 4 cups), cooked and drained
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Stir the soup, water, wine, cheese and ham in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the noodles.
1 1/4 pounds skinless, boneless chicken breast halves
1 can (10 3/4 ounces) Condensed Cream of Chicken Soup
2 tablespoons water
2 tablespoons Chablis or other dry white wine
1/2 cup shredded Swiss cheese
1/2 cup chopped cooked ham
1/2 of a 12-ounce package medium egg noodles (about 4 cups), cooked and drained
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Stir the soup, water, wine, cheese and ham in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the noodles.
