Ingredients
Scale
- 3 boneless, skinless chicken breasts
- 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 chicken soup
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 12 oz egg noodles
Instructions
- In a large pot over medium heat, melt butter and cook chicken pieces until no longer pink (about 5-7 minutes). Add diced onion and garlic; sauté until softened.
- Stir in frozen vegetables along with chicken bouillon granules, paprika, salt, and pepper. Mix well.
- Pour in both cans of soups and add milk, stirring until smooth.
- Meanwhile, cook egg noodles according to package instructions until al dente. Drain and mix directly into the creamy chicken mixture.
- Stir gently to combine; let simmer for a few minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg