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 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 over medium heat, melt butter and sauté diced onions and garlic until translucent.
- Add chicken pieces and cook until browned on all sides.
- Stir in the frozen vegetables and cook for about 5 minutes until heated through.
- Add the chicken bouillon granules, paprika, salt, pepper, cream soups, and milk; mix well.
- In a separate pot, boil salted water and cook egg noodles according to package instructions until al dente; drain.
- Combine the cooked noodles with the creamy sauce mixture in the large pot; heat through for an additional minute.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 810mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg