Ingredients
Equipment
Method
- Cook the egg noodles according to package directions. Drain and set aside.
- In a large skillet over medium-high heat, melt the butter. Add the diced onion and cook for 2–4 minutes until softened.
- Add the diced chicken to the skillet. Sprinkle with chicken bouillon powder, paprika, salt, and pepper. Cook, stirring occasionally, until the chicken is mostly cooked through.
- Add the frozen mixed vegetables and cook for about 5 minutes. Stir in the minced garlic and sauté until fragrant, about 30–45 seconds.
- Pour in both cans of soup and the milk. Stir everything together. Reduce heat to low and let it gently simmer until heated through.
- Add the cooked egg noodles to the skillet. Mix well until everything is evenly coated and creamy.
- Scoop onto plates and serve immediately.
Notes
For a thinner sauce, add a splash more milk when stirring in the soups. You can always thicken it back up by simmering a bit longer.
Rotisserie chicken works great here if you want to skip the step of cooking raw chicken — just shred or dice it and add it in with the vegetables.
Feel free to swap the egg noodles for penne, rotini, or any short pasta shape you have on hand.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat on the stovetop with a splash of milk to loosen the sauce back up.
For extra flavor, stir in a handful of shredded cheddar cheese right at the end and let it melt into the sauce.
You can use fresh vegetables instead of frozen — just adjust cooking time so they're tender before adding the soups.