Ingredients
Scale
For the chicken and vegetables:
- 3 boneless, skinless chicken breasts, cut into chunks
- ½ yellow onion, diced
- 1 tbsp finely chopped garlic
- 12 oz frozen assorted vegetables
- 2 tbsp butter
- 1 tbsp chicken bouillon granules
- ½ tsp paprika
- Salt and ground black pepper, as needed
For the creamy sauce:
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 can (10.5 oz) condensed cream of chicken soup
- ½ cup milk
For serving:
- 12 oz egg noodles
Instructions
- Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until just al dente. Drain and set aside.
- In a large skillet over medium-high heat, melt the butter. Add the diced onion and sauté for 2–4 minutes until softened.
- Add the chicken chunks to the skillet, then season with chicken bouillon granules, paprika, salt, and ground black pepper. Stir well to coat the chicken with the seasonings.
- When the chicken is nearly cooked through, add the frozen mixed vegetables. Stir well and cook for about 5 minutes, until the vegetables are heated through and tender.
- Add the chopped garlic and cook for 30–45 seconds, just until fragrant.
- Add the condensed cream of chicken soup, cream of mushroom soup, and milk. Stir to combine, then reduce heat to low and let simmer for a few minutes until the sauce thickens slightly.
- Add the drained egg noodles to the skillet and stir well to coat everything evenly in the creamy sauce.
- Serve hot and enjoy this comforting, hearty pasta dish!
Notes
- For a richer flavor, use half-and-half instead of milk.
- You can swap egg noodles for penne or rotini pasta.
- To make it extra cheesy, add ½ cup shredded cheddar before serving.
- Use leftover rotisserie chicken for an even faster version.
- Prep Time: 12 minutes
- Cook Time: 25 minutes
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: American