Chicken Pot Pie Pasta
Ingredients :
• 3 boneless, skinless chicken breasts, diced
• ½ yellow onion, diced
• 1 tablespoon minced garlic
• 12 oz frozen mixed vegetables
• 1 (10.5 oz) can cream of mushroom soup
• 1 (10.5 oz) can cream of chicken soup
• ½ cup milk
• 2 tablespoons butter
• 1 tablespoon chicken bouillon powder
• ½ teaspoon paprika
• Salt & black pepper, to taste
• 12 oz egg noodles
Instructions :
1. Cook the Egg Noodles:
Prepare noodles according to package directions. Drain and set aside.
2. Sauté the Onion:
In a large skillet over medium-high, melt the butter. Add diced onion and cook for 2–4 minutes until softened.
3. Add Chicken:
Toss in the diced chicken. Sprinkle with bouillon powder, paprika, salt, and pepper. Cook, stirring, until the chicken is mostly cooked through.
4. Veggies & Garlic:
Add frozen mixed vegetables. Cook for about 5 minutes, then stir in the garlic and sauté until fragrant (about 30–45 seconds).
5. Make It Creamy:
Pour in both soups and the milk. Stir everything together. Reduce heat to low and let it gently simmer until heated through.