Eileen'S Golden Chicken Noodle Casserole - cooking recipe

Ingredients

1 (12 ounce) package wide egg noodles
2 teaspoons butter
3 chicken breast halves, cut in bite-sized pieces
1 tablespoon oil
1 onion, finely chopped
1/2 red bell pepper, chopped
1 teaspoon garlic, minced
2 large carrots, cut in matchstick
1/2 cup frozen peas
1 (4 ounce) can sliced mushrooms, drained (optional)
1 (10 1/2 ounce) can condensed golden mushroom soup
1 (10 1/2 ounce) can cream of chicken soup
1 1/4 cups 1% low-fat milk
1/4 cup white wine
1/2 teaspoon onion powder
1/4 teaspoon salt
1 dash pepper

Preparation

Heat oil in large skillet. Saute chicken for 3 - 4 minutes at medium-high heat.
Add garlic, onion, red pepper and carrots; saute until chicken is no longer pink. Stir in both soups, peas, mushrooms and milk. Turn heat down; cover and simmer for 10 minutes.
Meanwhile cook noodles (remove from the water 2 minutes early); drain and toss with butter; set aside.
Add wine, onion powder, salt and pepper to the chicken and simmer uncovered for 5 minutes. Mix in noodles and heat through. Mixture should be moist and creamy.
* If you find that the casserole is a bit dry, add equal amounts of milk and water until moist. Start with 1/2 cup (1/4 cup milk & 1/4 cup water) mixture adding more if needed.
* The recipe can be made a day ahead and refrigerated EXCEPT for the noodles which can be quickly cooked and added to the chicken/soup mixture.
* When doubling the recipe, INSTEAD of one of the cans of Cream of Chicken soup use one can of Creamy Chicken Mushroom soup in it's place.
* If using fresh mushrooms slice (or quarter) them and add when onion is sauteing.