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Why You’ll Love My Recipe
Not only is it easy to customize with whatever vegetables you want, but you can also adjust the flavor by using different canned soups in it.
Nothing beats chicken and noodles for an easy, fast dinner when you are in a hurry. Not only is it easy to customize with whatever vegetables you want, but you can also adjust the flavor by using different canned soups in it. Yes, this is that classic canned soup, dinner-in-a-hurry chicken and noodles recipe that we all grew up eating!
If you are looking for more chicken recipes, try my Bisquick chicken and dumplings, or my chicken stew for two more easy meal ideas.
Karlynn’s Recipe Notes
Skill Level – I’ve put this recipe together to give you a quick and easy dinner option so expect it to be easy because it is!
Total Time – Start to finish, you are looking at approximately 40 minutes to complete
Variations – You can use whatever vegetables you want, but you can also adjust the flavor by using different canned soups.
Use Cubed Chicken
I love recipes that use up cubed chicken because you can use leftover chicken from the night before or you can grab yourself a deli chicken and whip up this dish.
Now we love this dish with cubed chicken breast that I quickly fry up (or you can make Instant Pot chicken breast) but the choice is up to you.
There is a ton of sauce in this recipe so you can add in a solid 3-4 chicken breasts if you want, and you will still have tons of sauce for the meal.
What You’ll Need for Ingredients
This is really easy and mixes up leftovers with canned soups, some egg noodles, and spices. You can add in whatever vegetable you desire instead of the carrots and celery that you see here, it really is easy to customize!
Cooked chicken – freshly cooked, leftovers, or a deli chicken
Canned soups – you can use cream of mushroom and cream of chicken, or two of each kind, whatever you want.
Vegetables – you need the onion for flavor, but you can omit the carrots and celery and use 1-2 cups of whatever vegetables you want to add to this
Egg noodles – you can change up the noodles but the egg noodles are nice and delicate in this dish and work well. I bet the kids would love spaghetti noodles though!
Milk – skim, 2% or whole will work
Garlic, Parmesan, and black pepper . You could also add in a dash of onion powder and paprika too
parsley – makes for a nice garnish and a subtle pop of green flavor on top
How to Make Chicken and Noodles
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Sauté: Cook the vegetables and onions in olive oil in a skillet until the onions are translucent. Add in the garlic and cook until fragrant.
- Simmer: Stir in the milk and soup and simmer on low for a few minutes. Then add in the parmesan and pepper.
- Finish & serve: Add in the noodles and chicken and cook until the noodles are soft and the chicken is hot.
Storage Instructions
This pasta will last in a covered container in the refrigerator for up to 3 days. I do not recommend trying to freeze it.
More Fast Chicken Dinner Recipes
Here are a few fast and delicious chicken dinner recipes that readers love!
- Chicken Spaghetti – no one in my family thought they would like it and it’s now a favorite they want all the time! HA! I told them they’d like it!
- Chicken and Rice casserole with cream of mushroom soup. This reminds me of my Grandma sooo much, she made it all the time for us.
- Two Ingredient Old Bay Grilled Chicken thighs! These are my go-to when I have no idea what to make for dinner. Old Bay is amazing!
- Perfect Pesto Chicken – easy and a one-pan meal!
Happy Cooking! Now, I will have a homemade, from scratch chicken and noodles coming up this fall, so watch for it!
Love,
Karlynn
Quick Chicken and Noodles
Ingredients
- 2 tablespoons olive oil
- ½ cup white onion, finely chopped
- 1 cup carrots , diced
- ½ cup celery, diced
- 2 cloves garlic , minced
- 284 milliliters condensed cream of mushroom soup
- 284 milliliters condensed cream of chicken soup
- 1 cup milk
- ⅓ cup Parmesan cheese , grated
- ¼ teaspoon pepper , freshly ground
- 2 cups chicken, cubed cooked
- 5 cups medium egg noodles cooked al dente and drained,
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Heat the olive oil in a large skillet set over medium heat. Add in the onion, carrots and celery and cook until soft and translucent. Add in the garlic and saute until browned and fragrant.
- Stir in the soup and milk and whisk until combined. Bring to a low simmer. Cook, stirring, for 3 to 5 minutes, then add in the Parmesan cheese and pepper. Taste, adding more Parmesan and pepper if needed.
- Stir in the noodles and chicken, then return to a simmer until the noodles and the chicken are heated.
- Remove from heat. Plate and garnish with parsley.
Notes
- You can switch up the soups to whatever flavors you prefer in this
- Cook the chicken and the noodles the night before and prep the vegetables for a really fast meal the next day
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Veronica says
Does the milliliter measurement translate to 1 can of soup?
Delynn Romero says
Grandkids ❤️ this pasta.I bribe them with a side of steamed broccoli if they want me to make this dish.😄