Description
A one-skillet comfort food classic that combines tender chicken, egg noodles, veggies, and a rich creamy sauce—bringing all the cozy flavors of chicken pot pie without the crust or the hassle.
Ingredients
- 3 boneless, skinless chicken breasts, diced
- 12 oz egg noodles
- 2 tbsp butter
- 1/2 yellow onion, finely diced
- 1 tbsp chicken bouillon powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup whole milk
- 1 tbsp minced garlic
- 12 oz frozen mixed vegetables (carrots, peas, green beans)
Instructions
- Cook the egg noodles according to package directions. Drain and set aside.
- In a large skillet over medium-high heat, melt butter. Add diced onion and cook for 2–3 minutes until softened.
- Add diced chicken. Season with bouillon, paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Add frozen vegetables and cook another 5 minutes. Stir in garlic and cook for 30 seconds.
- Reduce heat to medium. Add both soups and milk. Stir until smooth and creamy.
- Add cooked egg noodles and gently toss to coat. Let everything heat through for 1–2 minutes.
- Serve hot, straight from the skillet.
Notes
- Use leftover or rotisserie chicken to save time—add it when adding vegetables.
- Add a splash of milk when reheating to maintain a creamy texture.
- Great with a sprinkle of fresh parsley or grated parmesan before serving.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 40g
- Fiber: undefined
- Protein: 30g
- Cholesterol: undefined
