Ingredients
2 cups leftover or rotisserie chicken
1 pound wide egg noodles
3 tablespoons butter
1 can cream of chicken soup
½ cup cream cheese
¾ cup chicken stock
1 cup milk or heavy cream
1 can peas and carrots, drained
Salt and pepper to taste
Optional Ingredients for More Flavor:
1 medium onion, diced (or onion powder)
1 stalk celery, chopped
2 cloves garlic, minced (or garlic powder)
Parmesan cheese for garnish
Instructions
In a large skillet, boil the noodles for 8-9 minutes, according to the package. Strain the noodles and set aside.
In the same skillet, melt the butter over medium heat. Add the onion and garlic to simmer, if using.
Stir in the shredded chicken, then add the cream of chicken soup, cream cheese, chicken stock, milk/cream, peas, and carrots. Cook over medium heat for about 5 minutes, stirring regularly.
Add the pasta back to the skillet and stir until the pasta is fully incorporated into the sauce.
Simmer the pasta for another 3-5 minutes, then serve and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 6 servings