Description
A comforting dish that brings the flavors of a classic chicken pot pie into a delicious pasta form, combining tender chicken, vegetables, and a creamy sauce with hearty egg noodles.
Ingredients
- 1.5 lbs boneless skinless chicken breasts, diced
- 12 oz egg noodles
- 1 cup frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1/2 cup milk
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
- Add the frozen mixed vegetables and sauté for another 2-3 minutes.
- Stir in the cream of chicken soup, chicken broth, and milk.
- Add the garlic powder, salt, and pepper.
- Bring to a simmer and then add the egg noodles.
- Stir everything together, cover, and cook for 10-12 minutes, or until the noodles are tender.
- Garnish with fresh parsley if desired and serve warm.
Notes
For extra flavor, consider adding herbs like thyme or rosemary. Use rotisserie chicken to save time, and for a richer taste, add some shredded cheese on top before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American