Egg noodles with cream of mushroom soup vegetables and chicken recipe
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Ingredients:
1 (10.5 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/4 teaspoon ground black pepper
1 (8 ounce) package dry egg noodles
1 (14.5 ounce) can cut green beans, drained
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped red bell pepper
1 (10.75 ounce) can condensed chicken broth
1/4 cup white wine
1 pound skinless, boneless, cooked chicken, cubed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
Instructions:
1. In a large saucepan, whisk together the cream of mushroom soup, milk, and black pepper. Bring to a simmer over medium heat.
2. Add the egg noodles, green beans, onion, celery, bell pepper, chicken broth, white wine, and chicken. Stir well and bring to a simmer.
3. Simmer for 10 minutes, or until the vegetables are tender and the chicken is cooked through.
4. Stir in the parsley and thyme and serve.
This recipe is a simple and hearty one-pot meal that is perfect for a chilly night. The egg noodles and veggies are simmered in a creamy mushroom soup base, and chicken is added for protein. You can use any type of chicken in this recipe – grilled, baked, or even rotisserie chicken would work well. This dish can be easily customized to your liking – add more veggies, swap out the chicken for beef or pork, or use a different type of noodle. This recipe is also easily doubled or tripled to feed a crowd.
Looking for more one-pot meals? Check out these recipes:
One-Pot Beef Stroganoff: Chicken Parmesan: Taco Casserole:
