This quick and easy chicken and noodles recipe is the perfect dinner when you don't have time to fuss! 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.
one284 milliliter cancondensed cream of mushroom soup
one284 milliliter cancondensed cream of chicken soup
1/3cupParmesan cheese grated
1/4teaspoonfreshly ground pepper
2cupscubed cooked chicken
5cupsmedium egg noodles cooked al dente and drained
2tablespoonsfresh parsley finely chopped
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.
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