- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup sour cream
- 1 teaspoon Worcestershire sauce
- 4 skinless, boneless chicken breast halves
- 1 (16 ounce) package egg noodles
Preheat oven to 350 degrees F (175 degrees C).
Stir cream of mushroom soup, sour cream, and Worcestershire sauce in bowl until well blended. Pour half the soup mixture in a 9×13-inch baking dish. Arrange chicken breast halves in baking dish and cover with remaining soup mixture.
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Bake chicken in preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
Cut chicken into bite-size pieces and serve over egg noodles with mushroom sauce.