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Creamy Swiss Chicken and Noodles

Source of Recipe

My version of a recipe that Amy D. posted on the Recipe Circus


Recipe Introduction

This was so good. Very rich and comforting and extremely easy to make. My only changes were that I added some hot sauce and doubled the chicken. UPDATE: 3/2021 I made this for the first time in years and have a few notes. This seemed very gloppy and thick when I recently made it and I thought that it would be a good idea to have some chicken broth to add towards the end if this happens. The ingredient list says that the chicken pieces should be cut to 1/2 -inch. Mine were a little bigger this time and it is really important to make sure that they are cut to that size – the bigger pieces weren’t pleasant. I also think that you could up the amounts of broccoli (up to 50% more) and Jessica suggested adding some toasted slivered almonds for a little texture. I don’t care for frozen broccoli, so I used fresh and just slightly steamed it.

List of Ingredients

6 oz. [3 cups] uncooked wide egg noodles
2 tsp oil
2 lb boneless skinless chicken breast halves cut into 1/2" pieces
3 cups frozen broccoli florets, cut up
1/2 cup white wine
1 can cream of onion soup
1 cup shredded Swiss cheese
2 tsp Dijon mustard
A few dashes of hot sauce
1/8 tsp pepper



Recipe

Cook noodles according to package directions. Drain, cover and keep warm.

Meanwhile cook chicken in oil until browned, add broccoli, cook 3-4 min or until hot, stirring occasionally. Reduce heat to med low, stir in wine. Cover, cook about 10 minutes until chicken is no longer pink and broccoli is tender. Add cooked noodles, soup, cheese, mustard and pepper, mix well. Cook until thoroughly heated and cheese is melted.

Serves 6.