Description
A comforting dish that combines the classic flavors of chicken pot pie with hearty noodles. Creamy, savory, and satisfying, perfect for cozy dinners.
Ingredients
Scale
- 8 oz egg noodles
- 2 cups cooked chicken, shredded
- 1 cup frozen peas and carrots
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley for garnish (optional)
Instructions
- Cook the egg noodles according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add frozen peas and carrots, sautéing until heated through.
- Add the cooked chicken, cream of chicken soup, chicken broth, and milk to the skillet. Stir to combine.
- Sprinkle in garlic powder, onion powder, salt, and pepper. Stir well and let simmer for about 5 minutes.
- Add the cooked noodles to the skillet, mixing everything until well incorporated and heated through.
- Serve hot, garnished with fresh parsley if desired.
Notes
For a creamier texture, consider mixing in sour cream or cream cheese. Perfect for family dinners or quick lunches.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg