Creamy Mushroom & Rosemary Chicken Pappardelle

By Joseph A – vaughan, ON
Creamy  Mushroom & Rosemary Chicken Pappardelle
  • Prep Time: 7
  • Total Time: 240

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About this Recipe

Simple pantry items like Cream of Mushroom soup and Maple Leaf chicken breast combine to add depth and flavor to this easy dish that simmers all day and is ready when you come home!


1 Pkg Maple Leaf Prime chicken breasts rinsed dredged in flour
2 tbsp. oil plus more
1 celery rib chopped
1 carrot peeled and chopped
1 large onion peeled and diced
1/2 red or green pepper chopped
1 can cream of mushroom soup
3 stems parsley washed and chopped fine
1 tsp rosemary
1 bay leaf
1/2 cup each water and white wine
1 Pkg 500g cooked pasta


Add the oil to a small pan.
When it is heated add the chicken breasts and brown on both sides, place in crockpot.
Add 2 tbsp. more of oil to pan and sauté the vegetables for 2 minutes.
Scrape them into the crockpot.
Pour wine and water into the skillet and scrape the bottom of the pan to lift off any flavourful bits.
Add the can of soup, using a fork, mash together.
Pour over chicken, add herbs, turn the crockpot to 4 hours. Turn to mix every hour.
Serving: Ladle the sauce over cooked pasta and slice breasts into 1" lengths.


*This dish can be baked in a 350F for 30-40min. or cooked on the stove top for 20 min.
*If you'd like to save time, slice the chicken a head of time and follow directions above, reducing the time to 1 1/2 hrs.

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