Golden Parmesan Mushroom Chicken Tenders Step-by-step instructions

Before you start

Before you start, make sure the cream cheese is softened to room temperature. If using a slow cooker liner, place it in the insert now. Layer the chicken tenderloins evenly in the bottom of the slow cooker, then scatter the sliced mushrooms over the top.

Open the can of cream of mushroom soup and have it ready to pour. Grate the Parmesan cheese if you haven't already. Cook the egg noodles just before serving, so they're warm and fresh.

Instructions

Layer and Load

1. 1Layer the Chicken and Mushrooms
   Place the chicken breast tenderloins in an even layer in the bottom of a 6-quart slow cooker. Scatter the sliced cremini mushrooms over the chicken. Pour the condensed cream of mushroom soup over the top, spreading it gently to cover the chicken and mushrooms as much as possible.
   Look for The chicken should be mostly covered by the soup, with mushrooms scattered throughout.
   Tip No need to stir; the layers will meld as they cook.
2. 2Add the Cheeses
   Place the softened cream cheese in a few dollops over the soup. Sprinkle the grated Parmigiano-Reggiano evenly over the top. Do not stir; leave the ingredients layered as they are.
   Look for The cream cheese and Parmesan sit on top of the soup, creating a creamy topping.
   Tip Soften the cream cheese beforehand so it melts more evenly.

At the end of this phase, the slow cooker contains a neat layer of chicken tenders topped with sliced mushrooms, then a blanket of condensed cream of mushroom soup. The cream cheese dollops and grated Parmesan sit on top, creating a white and golden patchwork.

The ingredients are not stirred, so the layers remain distinct. The raw chicken is pink, the mushrooms are firm, and the soup is thick and pale. Everything is ready to cook.

Slow Cook to Tender

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken is fork-tender and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
   Look for The sauce will be bubbly and the chicken will shred easily with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking to keep the heat steady.
4. 4Stir to Combine the Sauce
   After the chicken is cooked, gently stir the sauce to combine the melted cream cheese and Parmesan into the soup and cooking juices. The sauce should be smooth and creamy. If it seems too thick, stir in a splash of chicken broth or milk (not shown) to reach the desired consistency.
   Look for The sauce turns a uniform pale golden color and coats the chicken.
   Tip Stir gently to keep the chicken pieces intact.

After several hours on LOW, the slow cooker is bubbling gently around the edges. The chicken is opaque and fork-tender, easily shredding with a slight pull. The mushrooms have softened and released their juices. The cream cheese and Parmesan have melted into the soup, creating a creamy, golden sauce. The aroma is rich and savory, with notes of garlic and cheese. The sauce is thick enough to coat a spoon but still pourable.

Serve and Savor

5. 5Cook the Noodles
   While the chicken finishes, cook the wide egg noodles in a large pot of salted boiling water according to package directions. Drain well and toss with the butter until the noodles are coated. Keep warm.
   Look for The noodles are tender but still firm to the bite.
   Tip Butter the noodles right after draining to prevent sticking.
6. 6Serve Over Buttered Noodles
   Spoon the chicken and mushroom mixture over the buttered noodles. Serve hot, with extra grated Parmesan on the side if desired.
   Look for The creamy sauce pools around the noodles, and the chicken is tender.
   Tip Use a slotted spoon for serving if you prefer less sauce on the noodles.

The buttered egg noodles are glossy and warm, piled on a plate. The chicken and mushroom mixture is spooned over the top, with the creamy sauce pooling around the noodles. The dish is visually appealing with golden sauce, brown mushrooms, and white chicken. The first bite is creamy, savory, and comforting, with tender chicken and earthy mushrooms in every forkful. The Parmesan adds a salty, nutty finish.

Common mistakes

One common mistake is lifting the lid too often during cooking, which lets out heat and extends the cooking time. Another is adding the cream cheese straight from the fridge, which can lead to lumps. To avoid this, soften it first.

Overcooking the chicken can make it dry and stringy, so check it at the lower end of the time range. Finally, don't skip stirring the sauce at the end—this ensures the cheeses are fully incorporated and the sauce is smooth.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and is fork-tender. To test, insert an instant-read thermometer into the thickest part of a tenderloin. The sauce should be bubbly and the cream cheese and Parmesan fully melted.

When you stir, the sauce should be smooth and creamy, not curdled. The mushrooms should be tender but not mushy. If the sauce seems too thin, cook uncovered for another 15-20 minutes to reduce.

• Poultry: 165°F (74°C) in the thickest part