Description

This classic dish gets a chicken makeover and since the sauce, meat, veggies and noodles all cook together in one pot, dinner has never been easier!

Ingredients

• 1 pound lean ground chicken
• 2 teaspoons butter
• 1 medium onion, chopped
• 1 cup sliced cremini mushrooms
• 3 cloves garlic, minced
• 1 (10 ounce) can CAMPBELL'S® Condensed Cream of Chicken Soup
• 1 ½ cups water
• 1 cup milk
• 1 tablespoon lemon juice
• 2 teaspoons Worcestershire sauce
• 4 cups uncooked curly egg noodles
• ½ cup frozen peas

Instructions

1. Season the chicken as desired. Melt the butter in a large deep non-stick skillet over medium-high heat. Add the chicken and cook, breaking up with a spoon, 8 minutes or until no longer pink.
2. Add the onion, mushrooms, and garlic. Saute 3 minutes or until slightly softened.
3. Stir in the soup, water, milk, lemon juice, and Worcestershire sauce; heat to a boil. Stir in the noodles. Reduce the heat to medium. Boil gently, uncovered, stirring often, 8 minutes.
4. Add peas. Cook, stirring often, 3 to 5 minutes or until noodles have reached desired tenderness.