Cream of Mushroom Chicken & Noodles

This is a recipe in Shorebird’s family. I don’t know where it came from or what sort of cuisine it really is. It sort of seems Midwestern or Pennsylvania Dutch or something with its casserole like approach of using cream of mushroom soup and egg noodles. But this recipe comes from the Chesapeake side of the family. Either way, it’s always been a popular option in our household and it’s very easy and incredibly delicious. The recipe takes about 5 minutes of work, 2 hours before you want to eat it and then you have to do very little until eating. I don’t see any recipes quite like it online, so thought I ought to share it here. For years, we have used a version of this recipe with atrocious misspellings because Shorebird once transcribed the recipe on her phone. These misspellings, and a few other observations, in parantheses.

Ingredients

• 4 bone-in chicken breasts (I feel that boneless breasts work just as well but this is a Shorebird family recipe and she says it is more flavorful with the bone-in)
• 2 cans cream of chicken (despite being called “cream of mushroom”  the recipe actually uses “cream of chicken”… what can I say?)
• 2 small cans of sliced mushrooms
• 1 pint sour cream
• 1 quarter cup of sherry (the typo version of the recipe says to use an “avatar up of sherry”)
• 1 tablespoon Worcestershire sauce
• 1 quarter cup of melted butter (a typo calls for nutted butter, which sounds delicious)
• 2 teaspoons of salt (the typo calls for using “scitt”)
• Dash of garlic powder (type calls for using garlic poudi… collectively the typos make the dish feel exotic and surreal – avatars up of sherry, nutted butter, scitt and garlic poudi – what cuisine is that?)
• Egg noodles (For years we have jokingly called this recipe “chicken eyeballs” because the autocorrect error changed the egg noodles to eyeballs. Despite that unappetizing association, this remains a great dish.)

Directions

1. Heat oven to 350
2. Place chicken in baking dish
3. Combine all remaining ingredients (except the egg noodles) in bowl, stir until combined, and pour over chicken
4. Bake covered for 1 hour and 30 minutes, uncover and bake another 30 minutes
5. After uncovering, boil water for the egg noodles.
6. Remove from oven, serve chicken breasts over noodles with heaping spoonfuls of the mushroom gravy.

• ← Mommom’s Super Secret Baby Back Pork Ribs