Ingredients
Scale
- 3 boneless, skinless chicken breasts, cut into chunks
- 1/2 yellow onion, diced
- 1 tbsp finely chopped garlic
- 12 oz frozen assorted vegetables
- 2 tbsp butter
- 1 tbsp chicken bouillon granules
- 1/2 tsp paprika
- Salt and ground black pepper, as needed
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup milk
- 12 oz egg noodles
Instructions
- In a large pot, melt butter over medium heat. Add diced onion and garlic; sauté until soft.
- Stir in chicken chunks until browned on all sides.
- Mix in frozen vegetables, chicken bouillon granules, paprika, salt, and pepper; stir well.
- Pour in both cans of condensed soup and milk; stir until heated through.
- Cook egg noodles as per package instructions; drain and combine with the chicken mixture.
- Mix well until pasta is coated in the creamy sauce; adjust seasoning if necessary before serving hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pot Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 480
- Sugar: 6g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg