Nutrition per serving may change if servings are adjusted.
1 (8 ounce) carton light dairy sour cream
2 tablespoons all-purpose flour
1 tablespoon Worcestershire-style marinade for chicken
½ teaspoon dried thyme, crushed
½ teaspoon instant chicken bouillon granules
¼ teaspoon ground black pepper
½ cup water
1 medium onion, chopped
1 (8 ounce) package fresh mushrooms, sliced
1 tablespoon canola oil or olive oil
2 cloves garlic, minced
2½ cups coarsely shredded cooked chicken
3 cups cooked wide noodles, hot
1 tomato, chopped
In small bowl combine ⅔ cup of the sour cream, flour, Worcestershire-style marinade, thyme, bouillon granules and pepper. Gradually stir in water until combined. Set aside.
In very large skillet cook onion and mushrooms in hot oil over medium-high heat until tender and any liquid has evaporated, stirring occasionally. Add garlic and cook for 2 minutes more or until garlic is fragrant and golden. Stir in chicken. Add sour cream mixture to skillet; cook and stir until thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
Serve chicken mixture over noodles; top with dollops of the remaining sour cream and chopped tomato.
Variation: Use purchased pre-sliced mushrooms, bottled minced garlic and refrigerated or frozen chopped chicken; omit the bouillon granules.