Creamy Chicken or Turkey With Pasta

Name: Creamy Chicken or Turkey With Pasta
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 3 -4 tablespoons butter; 1 small onion, chopped; 1/2 teaspoon dried Italian seasoning; 1 pinch cayenne (or to taste); 1 tablespoon fresh minced garlic (or use 1/2 teaspoon garlic powder, can use more); 1 pinch cayenne pepper; 2 (10 ounce) cans cream of mushroom soup, undiluted; 1/3 cup milk (for a thicker sauce use whipping cream) or 1/3 cup 18% table cream (for a thicker sauce use whipping cream); 1 (10 ounce) can sliced mushrooms, drained (can use two cans); 2 cups cubed cooked chicken or 2 cups cooked turkey; 1/4 cup grated parmesan cheese (more to sprinkle on top); ground black pepper (to taste); 1/3 cup sour cream; cooked pasta, of choice

Submitted by Kittencalrecipezazz

"This makes an easy weeknight meal, I prefer this over spaghetti but any pasta will do, it's also a great way to use up any leftover chicken or turkey, it makes enough for 3 hefty servings or four small servings, you may easily double it, throw in some canned corn niblets or frozen peas also if desired --- I make this using about half of one 200-gram package fresh whole mushrooms that I slice and then saute in the butter firstly, but canned will do fine, I prefer the fresh! --- lower the fat by using reduced fat soup and sour cream, this is *really* good! :)"

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Ready In:: 50mins
Ingredients:: 14
Serves:: 4

ingredients

3 -4 tablespoons butter
1 small onion, chopped
¹⁄₂ teaspoon dried Italian seasoning
1 pinch cayenne (or to taste)
1 tablespoon fresh minced garlic (or use 1/2 teaspoon garlic powder, can use more)
1 pinch cayenne pepper
2 (10 ounce) cans cream of mushroom soup, undiluted
¹⁄₃ 1/3 cup milk (for a thicker sauce use whipping cream) or 1/3 cup 18% table cream (for a thicker sauce use whipping cream)
1 (10 ounce) can sliced mushrooms, drained (can use two cans)
2 cups cubed cooked chicken or 2 cups cooked turkey
¹⁄₄ cup grated parmesan cheese (more to sprinkle on top)
ground black pepper (to taste)
¹⁄₃ cup sour cream
cooked pasta, of choice

directions

Heat butter over medium heat in a medium saucepan.
Add in onion, Italian seasoning and cayenne, saute until softened (about 3-4 minutes).
Add in fresh garlic and cook for 2 minutes.
Add in mushroom soup, cream or milk, drained mushrooms, chicken and 1/4 cup Parmesan cheese; mix to combine and bring to a simmer, stirring over medium heat.
Reduce heat to low and simmer uncovered for about 30 minutes, stirring occasionally.
Season with black pepper.
At this point you may cook the pasta.
Just before serving the sauce mix in the sour cream until heated through (do not boil).
Serve over cooked pasta, then sprinkle more Parmesan cheese on top!
Delicious!

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Reviews

This was pretty good, but even the additions of cream, sour cream, and a little dry white wine (my own addition) couldn't quite overcome the "canned soup" taste and texture. I also think the long simmer time isn't really necessary, especially when using precooked poultry. Cutting down on the cooking time to make this a really quick dish (less than 30 min) , thereby making it a convenient weeknight supper, may get me to bump it to 4 stars! Thanks, Kittencal.

stldolsons
This was good, but I was hoping it would be off the charts. I found it too thick and added some pasta water to thin the sauce. I will probably make it again with some minor adjustments my kids liked it so it deserves a spot on the rotation. Anything that can please my picky 3 & 5 year old pleases Mommy! Thanks for Kittencal.

PeytonandKaylansMama