Ingredients
Scale
- 3 boneless, skinless chicken breasts
- 12 oz frozen assorted vegetables
- 1/2 yellow onion
- 1 tbsp finely chopped garlic
- 2 tbsp butter
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1/2 cup milk
- 12 oz egg noodles
Instructions
- Melt butter in a large skillet over medium heat. Add diced onion and garlic; sauté until soft.
- Add chicken chunks to the skillet and cook until no longer pink.
- Stir in frozen vegetables, seasoning with chicken bouillon granules, paprika, salt, and pepper; cook for 5 minutes.
- Mix in both cans of soups and milk; stir until combined into a creamy sauce.
- Cook egg noodles according to package instructions; drain and fold into the chicken mixture until well combined.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 78mg