Description
Creamy Chicken and Egg Noodles
Ingredients
2 cups cooked chicken (shredded or cubed)
8 oz egg noodles
1 tablespoon olive oil
1 cup frozen peas and carrots (thawed)
1/2 cup frozen corn (optional)
2 cloves garlic (minced)
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1/2 cup chicken broth
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley (chopped, for garnish)
Directions
Cook egg noodles according to package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat.
Add garlic and cook for 1-2 minutes until fragrant.
Stir in cooked chicken, peas, carrots, and corn.
Mix in cream of chicken soup, sour cream, chicken broth, onion powder, garlic powder, salt, and pepper.
Fold in the cooked egg noodles until well coated.
Simmer for 5 minutes until heated through and creamy.
Garnish with fresh parsley and serve warm.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 420 kcal per serving
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