Description
A creamy, comforting chicken pasta dish that’s perfect for a cozy meal.
Ingredients
Scale
- 12 oz of egg noodles
- 3 chicken breasts, no skin or bones, cut into chunks
- Half an onion, chopped small
- 2 tablespoons of butter
- 1 teaspoon chicken bouillon powder
- A sprinkle of paprika (½ teaspoon)
- A pinch of salt and some pepper (to taste)
- 1 can (10.5 oz) of cream of mushroom soup
- 1 can (10.5 oz) of cream of chicken soup
- ½ cup of milk
- 1 tablespoon of garlic, finely minced
- 12 oz of frozen mixed vegetables
Instructions
- Cook the egg noodles in a big pot of boiling water, following the info on the package. Drain the water and set the noodles aside for later.
- Melt the butter in a pan over medium-high heat. Toss in the onion and let it cook for 2–3 minutes, until it smells good and turns soft.
- Dump the diced chicken into the pan. Sprinkle with paprika, bouillon powder, plus some salt and pepper. Stir it every so often and cook until the chicken’s nearly done.
- Throw the frozen veggies into the pan and let them cook for about 5 minutes. Add the garlic next and stir it around for 30 seconds more.
- Turn the heat to medium. Pour in the cans of soup and the milk, then stir until smooth and creamy. Let everything warm up together.
- Take the cooked noodles and mix them into the creamy chicken mixture in the pan. Coat them all well.
- Scoop the creamy noodle dish into bowls and dig in while it’s warm and cozy.
Notes
- Feel free to use any frozen vegetables you like.
- This dish is best served warm.
- Leftovers can be stored in the fridge and reheated.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg