Description
This hearty dish combines all your favorite flavors of chicken pot pie in a creamy noodle form, perfect for family dinners.
Ingredients
Scale
- 12 oz wide egg noodles
- 2 tablespoons butter
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup frozen green peas
- 1 small yellow onion, diced
- 2 cups cooked shredded chicken
- 2 cups low-sodium chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 0.5 cup milk or heavy cream
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon black pepper
- Salt to taste
- Fresh parsley for garnish (optional)
Instructions
- Begin by placing a large skillet over medium heat and adding the butter. Once the butter is melted and sizzling, toss in your diced onion, carrots, and celery. Sauté these vegetables for about 5 to 7 minutes, or until they become tender and the onions are translucent.
- Next, sprinkle in the garlic powder, onion powder, black pepper, and a pinch of salt. Stir these spices into the sautéed vegetables and mix in the shredded rotisserie chicken; cook for an additional 2 minutes.
- Pour in the chicken broth, cream of chicken soup, and the milk, stirring until well combined.
- Introduce the uncooked egg noodles to the skillet, ensuring they are coated in the creamy sauce. Reduce heat to medium-low and cover the skillet.
- Simmer for 10 to 12 minutes, stirring occasionally. Add more milk or broth if the sauce becomes too thick.
- Stir in the frozen green peas and cook for another 2 to 3 minutes until heated through.
- Adjust seasoning and garnish with parsley before serving hot.
Notes
Rotisserie chicken enhances flavor and saves prep time. Avoid overcooking noodles, as they will continue to absorb sauce after removal from heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 700 mg
- Protein: 25 g