Creamy one pot chicken and noodles made with wide egg noodles, rotisserie chicken, and a rich mushroom cream sauce.

2 tbsp butter

1/2 medium onion, chopped

2 cloves garlic, minced

2 cups chicken broth

1/2 cup heavy cream

1 (10.5 oz) can cream of mushroom soup

3 cups uncooked wide egg noodles

2 cups cooked chicken

Salt and pepper to taste

Fresh parsley, optional

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1. Sauté onion in butter.

2. Add garlic and cook briefly.

3. Stir in broth, cream, and soup.

4. Add noodles and simmer until tender.

5. Stir in chicken and season.

6. Serve hot.

Stir noodles frequently.

Serve immediately for best texture.

Add broth when reheating leftovers.