Chicken Mushroom Delight

Combine lemon pepper rotissere chicken, mixed wild mushrooms, pimentos and butter cream and serve over broad egg noodles for this delightful recipe.



Rotisserie chicken, from the deli, shredded

4 Tbsp


4 oz.

Diced pimentos

8 oz.

Mixed wild mushrooms sliced

1 cup

Heavy cream

1 tsp.

Sea salt

1 tsp.

Freshly ground black pepper

1 lb.

Broad egg noodles


Parsley springs for garnish


  1. Remove meat from chicken and shred into bite sized pieces.

  2. Add to large nonstick frying pan. Add butter, mushrooms, cream, pimentoes, salt, pepper and simmer for 15 minutes.

  3. Cook noodles in a large pot of boiling salted water for 10 minutes.

  4. Drain and place on serving platter. Spoon chicken mixture over noodles. Garnish with parsley sprigs.