Ingredients
- For the Sauce:
- 4 cups low-sodium chicken stock
- 2 tsp chicken bouillon
- 1 (10 oz) can cream of chicken soup (do not add water)
- For the Noodles and Chicken:
- 10 oz egg noodles
- 8 tbsp butter
- 3 cups rotisserie chicken, diced
- For Garnish:
- Fresh chopped parsley (for garnish)
- Salt and black pepper, to taste
Instructions
- Prepare the sauce: In a large 12-inch skillet or pot, combine the chicken stock, chicken bouillon, and cream of chicken soup. Whisk until combined and bring to a boil.
- Cook the noodles: Add the dried egg noodles to the skillet and stir to combine. Cover the skillet and reduce the heat to low. Let the noodles cook for 8–9 minutes, or until tender.
- Add butter and chicken: Remove the lid, then add the butter and diced rotisserie chicken. Stir until the butter is melted and the chicken is heated through.
- Garnish and serve: Garnish with fresh chopped parsley, and season with salt and pepper to taste. Serve immediately!
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat on the stovetop over low heat, adding a splash of chicken stock or water if the sauce has thickened.
- Variations:
- Vegetables: Add frozen peas, carrots, or spinach to the skillet for added color and nutrition.
- Cheese: Stir in shredded cheese (cheddar or Parmesan) for a cheesy twist.
- Spicy Kick: Add red pepper flakes or a dash of hot sauce for some heat.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: One Pot, Skillet
- Cuisine: Dinner
Nutrition
- Serving Size: 1 serving
- Calories: 518
- Sugar: 4g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
