Ingredients
Scale
- 3 boneless, skinless chicken breasts, cut into chunks
- 1/2 yellow onion, diced
- 12 oz frozen assorted vegetables
- 1 tbsp finely chopped garlic
- 2 tbsp butter
- 1 tbsp chicken bouillon granules
- 1/2 tsp paprika
- Salt and ground black pepper to taste
- 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 the butter. Sauté diced onions and garlic until fragrant, then add chicken chunks and cook until browned.
- Stir in frozen vegetables along with chicken bouillon granules, paprika, salt, and pepper. Mix well.
- Add both cans of condensed soups and milk; stir until combined. Let simmer for about 5 minutes.
- Meanwhile, cook egg noodles in a separate pot according to package instructions until al dente; drain.
- Combine cooked noodles with the chicken mixture in the large pot; stir gently until evenly coated in sauce.
- Serve hot and enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 450
- Sugar: 4g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg