Go Back

Creamy Chicken and Noodles

A comforting dish combining tender chicken, hearty noodles, and vegetables in a creamy sauce, perfect for family dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Can use leftover or rotisserie chicken.
  • 8 ounces egg noodles Can substitute with any pasta type.
  • 1 cup cream of chicken soup Can substitute with cream of mushroom soup.
  • 1 cup chicken broth For a lighter version, use low-sodium broth.
  • 1 cup milk Use low-fat milk for a lighter version.
  • 1 cup frozen peas and carrots Can add other vegetables like broccoli or corn.
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
  • 2 tablespoons olive oil
  • optional chopped parsley for garnish

Method
 

Preparation
  1. Cook egg noodles according to package instructions; drain and set aside.
  2. In a large skillet, heat olive oil over medium heat.
  3. Add the shredded chicken and cook until heated through.
  4. Stir in cream of chicken soup, chicken broth, and milk until well combined.
  5. Add peas and carrots, along with garlic powder, salt, and pepper.
  6. Gently stir in the cooked noodles until everything is well coated and heated through.
  7. Serve warm, garnished with chopped parsley if desired.

Notes

Serve in bowls with a side salad or crusty bread. Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat before serving. Can prepare a day in advance and store in the fridge.