One Pot Chicken and Noodles Skillet
A quick and easy one-pot meal that combines creamy soup, egg noodles, and tender rotisserie chicken, perfect for busy weeknights.
Ingredients
For the base
- 4 cups chicken stock (low sodium)
- 2 teaspoons chicken bouillon
- 1 can (10 oz) Cream of chicken soup (do not add water)
For the noodles and chicken
- 10 ounces egg noodles
- 8 tablespoons butter
- 3 cups rotisserie chicken (diced)
For garnish
- Fresh chopped parsley
- Salt and black pepper to taste
Instructions
Preparation
- In a large 12-inch skillet or pot, add the chicken stock, chicken bouillon, and cream of chicken soup. Whisk until everything is combined, then bring to a boil.
- Add the dried egg noodles and stir. Cover the pot and reduce the heat to low. Let the noodles cook for 8-9 minutes.
- Once the noodles are cooked, remove the lid and add the butter and diced chicken. Stir until the butter melts and everything is well combined.
- Garnish with fresh chopped parsley, and season with salt and pepper to taste. Serve immediately.
Notes
This dish pairs well with a side salad or some crusty bread to soak up the creamy sauce. To store leftovers, let the dish cool down, then transfer it to an airtight container. It will keep in the refrigerator for 3-4 days or freeze it for up to 3 months. Reheat on low heat with a splash of water or chicken stock if too thick.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 20gFat: 15gSaturated Fat: 9gSodium: 800mgFiber: 2gSugar: 2g
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