Description
A quick and comforting dish featuring tender chicken and egg noodles in a creamy sauce, perfect for busy weeknights.
Ingredients
Units
Scale
- 2 cups cooked chicken, shredded
- 12 oz egg noodles
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 2 tbsp butter
- 1 tbsp chopped parsley (optional, for garnish)
Instructions
- Cook egg noodles according to package instructions; drain and set aside.
- In a large skillet or saucepan, melt butter over medium heat.
- Add cream of chicken soup, sour cream, milk, garlic powder, and onion powder. Stir until well combined and heated through.
- Add the cooked chicken and stir to combine. Season with salt and pepper to taste.
- Add the cooked noodles to the skillet and toss to coat evenly with the sauce.
- Cook for an additional 2–3 minutes until everything is heated through.
- Garnish with chopped parsley if desired and serve warm.
Notes
- You can use rotisserie chicken to save time.
- Add vegetables like peas or carrots for extra nutrition.
- Substitute Greek yogurt for sour cream for a lighter option.
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 450
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg