Ingredients
Scale
- 1 1/2 tsp canola oil
- 8 oz sliced mushrooms
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 carton of Campbell’s Savory Portobello Mushroom Soup
- 4 cups eggs noodles (I used whole wheat)
- 3 cups chicken broth
- 2 cups cooked chicken (I used this or you can use rotisserie chicken)
- 3/4 cup cooked cubed ham
- 1/2 cup sour cream (or Greek yogurt)
- 1 Tbsp flour
- 1/2 cup shredded Swiss cheese
- Salt and pepper
Instructions
- Heat oil in a large skillet over medium high heat. When oil is heated, add in sliced mushrooms. Let them brown for about 5 minutes, stirring halfway through.
- Add in onion powder, garlic powder, Savory Portobello Mushroom Soup, egg noodles and chicken broth. Reduce heat and simmer uncovered about 10-12 minutes, or until noodles are tender. 3. In a small bowl, stir together the sour cream and flour. Add the sour cream mixture, chicken, ham, and 1/4 cup Swiss cheese into the skillet and stir until cheese is melty.
- Salt and pepper to taste(I added in about 1/4 tsp salt and pepper).
- Scoop onto serving plates and top each serving with additional Swiss cheese.