Ingredients
Main Ingredients
- 4 cups low sodium chicken stock
- 2 teaspoons chicken bouillon
- 1 (10 oz) can cream of chicken soup (do not add water)
- 10 ounces egg noodles
- 8 tablespoons butter
- 3 cups diced rotisserie chicken
- Fresh chopped parsley for garnish
- Salt and black pepper to taste
Instructions
- Prepare the broth: In a large 12-inch skillet or pot, combine the chicken stock, chicken bouillon, and cream of chicken soup. Whisk together until smooth and then bring the mixture to a boil over medium-high heat.
- Cook the noodles: Once boiling, add the dried egg noodles to the skillet, stir to combine. Cover the pot with a lid, reduce the heat to low, and simmer for 8-9 minutes or until the noodles are tender and have absorbed most of the liquid.
- Add chicken and butter: Remove the lid, add in the butter and diced rotisserie chicken. Stir gently until the butter is fully melted and combined with the noodles and chicken.
- Season and serve: Garnish the skillet with fresh chopped parsley, and season with salt and black pepper to taste. Serve immediately while hot and enjoy your quick, comforting meal.
Notes
- Use rotisserie chicken for convenience; you can also use freshly cooked chicken breast diced.
- Do not add water to the cream of chicken soup to keep the sauce creamy and flavorful.
- Adjust cooking time slightly if using different types of noodles to ensure they are perfectly cooked.
- For a lower fat version, reduce butter to 4 tablespoons or use a butter alternative.
- Fresh parsley adds a nice color and fresh flavor but can be omitted if unavailable.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
