Ingredients
1
lb boneless skinless chicken breasts
1/2
teaspoon salt
1/2
teaspoon ground pepper
3
tablespoons butter
2
tablespoons Gold Medal™ all-purpose flour
1/2
cup Progresso™ chicken broth (from 32-oz carton)
1/2
cup milk
1
teaspoon Worcestershire sauce
1/2
cup sour cream
1
tablespoon olive oil
1
cup sliced mushrooms
1/2
cup diced onions
12
oz uncooked egg noodles, cooked as directed on package
Chopped parsley, if desired
Preparation
Place chicken breasts in slow cooker; sprinkle with salt and pepper.
In 1-quart saucepan, melt butter over medium heat. Beat in flour with whisk. Cook 1 minute, beating constantly. Beat in chicken broth, milk and Worcestershire sauce. Continue cooking about 3 minutes or until mixture is thickened. Pour mixture over chicken. Cover and cook on High heat setting 2 hours or Low heat setting 4 hours or until chicken is tender and cooked through.
Shred chicken; stir in sour cream. Cover and cook on High heat setting 10 minutes.
Meanwhile, heat olive oil in 6-inch skillet over medium heat. Stir in mushrooms and onions; cook about 10 minutes or until fork-tender. Stir mushrooms and onions into chicken mixture; serve over cooked egg noodles.
Sprinkle with parsley just before serving.
