Creamy Chicken Noodles

    35 minutes

    Great with a fresh green salad! This was a recipe I just threw together one night. It was an instant favourite!

    83 people made this

    Serves: 6 

    • 250g wide egg noodles
    • 1/2 cup frozen green peas
    • 3 skinless, boneless chicken breast halves
    • 300g tinned condensed cream of mushroom soup
    • 1/3 cup (85ml) milk
    • 1/4 cup (30g) mozzarella cheese, grated

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. In a medium pot cook egg noodles in boiling salted water. When noodles are 3 minutes away from being cooked, add in frozen peas. Cook until vegetables and noodles are tender. Drain well.
    2. Meanwhile, boil the chicken in a medium saucepan until cooked completely. Drain chicken and cut into bite sized pieces.
    3. In a large saucepan mix cream of mushroom soup and milk until warm and lumps are dissolved.
    4. To the large saucepan add the cooked and chopped chicken, noodles and vegetables. Blend ingredients with the milk and soup mixture. Stir in grated mozzarella cheese until melted.
    5. Serve warm.


    Frozen broccoli also works well, instead of the frozen peas.

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    Reviews and Ratings
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    Reviews in English (66)


    Yum! Super easy and fast. I used cream of chicken instead of cream of mushroom and it was really good!  -  28 Jan 2006  (Review from Allrecipes USA and Canada)


    I changed a view things in this recipe to spice it up a little and make it nice and creamy. First I used cream of chicken soup, added 2 tablespoons of plain yogurt and 1 tablespoon Mrs. Dash Table Blend (Classis Garlic Italiano). Then at the very last I added 3/4 cup Mexican Blended Cheese. Yummy!  -  27 Nov 2005  (Review from Allrecipes USA and Canada)


    It was quick and easy, the only problem was the lack of flavor. Need to add seasoning to the meat next time.  -  11 Jun 2000  (Review from Allrecipes USA and Canada)