Description
A comforting and easy weeknight dinner that combines the classic flavors of chicken pot pie with pasta.
Ingredients
Scale
- 3 boneless, skinless chicken breasts, cut into bite-sized chunks
- 1/2 yellow onion, finely diced
- 1 tablespoon finely chopped garlic
- 12 ounces frozen assorted vegetables (peas, carrots, corn, green beans)
- 2 tablespoons unsalted butter
- 1 tablespoon chicken bouillon granules
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1/2 cup milk
- 12 ounces dried egg noodles
Instructions
- Heat a large pot or Dutch oven over medium-high heat. Add 1 tablespoon of butter and, once melted, add the chicken chunks seasoned with salt and pepper. Sear for 5-7 minutes until browned, then remove.
- Add the remaining 1 tablespoon of butter, reduce heat to medium, and sauté the diced onion for 3-4 minutes until softened. Scrape up any browned bits from the bottom of the pot.
- Add the finely chopped garlic and stir constantly for 1 minute until fragrant. Sprinkle in the paprika and chicken bouillon granules, stirring for another 30 seconds.
- Pour in both cans of condensed cream of mushroom soup and cream of chicken soup. Stir to combine with the onion, garlic, and spice mixture. Add 1/2 cup of milk and stir until fully incorporated. Bring to a gentle simmer over medium-low heat for 2-3 minutes.
- Add the frozen assorted vegetables to the simmering sauce and stir well. Return the seared chicken chunks to the pot. Stir everything together and cover to simmer gently over medium-low heat for 10-15 minutes, stirring occasionally.
- While the sauce simmers, cook the egg noodles in a large pot of salted boiling water according to package directions until al dente. Drain thoroughly.
- Add the drained noodles to the pot with the chicken and vegetable sauce. Gently fold to coat. Simmer uncovered for another 2-3 minutes. Taste and adjust seasoning with salt and pepper before serving.
Notes
For a complete meal, consider serving with a light side salad or crusty bread. Make sure the chicken reaches an internal temperature of 165°F (75°C) before serving.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg