Creamy Chicken Noodles

    Creamy Chicken Noodles


    81 people made this

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

    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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