Chicken and Egg Noodles
Creamy chicken and egg noodles is a delicious comforting meal made in just one pot and in only 25 minutes.
Servings: 4 servings
Equipment
Ingredients
- 4 ounces egg noodles
- 2 cups cooked chicken
- 10.5 ounces condensed cream of chicken soup 1 can
- ½ cup milk
- 1 ½ cups frozen vegetables
- salt and pepper to taste
Instructions
- Cook noodles according to package directions and set aside.
- Meanwhile, combine cooked chicken, condensed soup, milk, and frozen vegetables in a medium saucepan and cook until heated through and bubbling.
- Stir noodles into the chicken mixture and season with salt and pepper as desired.
Notes
- Use cream for an extra rich sauce. Unsweetened oat milk or soy milk can be used as an alternative to dairy.
- Cook pasta al dente so it does not over cook when added back to the skillet.
- Leftovers will keep in the refrigerator for up to 4 days.
Nutrition
Calories: 352kcal | Carbohydrates: 36g | Protein: 26g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 601mg | Potassium: 449mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3690IU | Vitamin C: 7mg | Calcium: 80mg | Iron: 3mg