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
- Bring a large pot of salted water to a boil. Cook egg noodles until just al dente, drain, and set aside.
- In a large skillet over medium-high heat, melt butter. Sauté onion 2-4 minutes until softened.
- Add chicken chunks, season with chicken bouillon, paprika, salt, and pepper. Stir to coat.
- Add frozen vegetables, cook 5 minutes until heated through. Add garlic and cook 30–45 seconds until fragrant.
- Add condensed cream of chicken soup, cream of mushroom soup, and milk. Stir to combine and simmer for a few minutes until thickened.
- Add drained egg noodles to skillet, stir to coat in sauce. Serve hot.
Notes
- Use fresh vegetables if preferred, adjusting cook time slightly.
- For extra creaminess, add a splash of heavy cream or half-and-half.
- Can be topped with grated cheese or breadcrumbs for added texture.
- Prep Time: 12 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American