Ingredients
Scale
- 3 boneless, skinless chicken breasts
- 1/2 yellow onion
- 1 tbsp garlic
- 12 oz frozen assorted vegetables
- 2 tbsp butter
- 1 can condensed cream of mushroom soup
- 1 can condensed cream of chicken soup
- 12 oz egg noodles
- Salt, pepper, paprika
Instructions
- In a large pot over medium heat, melt butter and sauté diced onions and garlic until fragrant. Add chicken chunks and season with salt, pepper, and paprika; cook until browned.
- In another pot, bring salted water to a boil, then cook egg noodles according to package instructions until al dente. Drain and set aside.
- Stir in frozen vegetables, cream soups, chicken bouillon granules, and milk into the chicken mixture; simmer for about 5 minutes.
- Gently fold in drained egg noodles until coated with sauce. Adjust seasoning if needed.
- Serve warm and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 550
- Sugar: 6g
- Sodium: 890mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg