Description

A comforting and easy one-pot skillet dish featuring tender rotisserie chicken and creamy egg noodles cooked in chicken stock and cream of chicken soup, perfect for a quick weeknight dinner.

Ingredients

Units Scale

Liquid and Broth

4 cups low sodium chicken stock
2 teaspoons chicken bouillon
1 (10 oz) can cream of chicken soup (do not add water)

Pasta

10 ounces egg noodles

Other Ingredients

8 tablespoons butter
3 cups rotisserie chicken, diced
Fresh chopped parsley, for garnish
Salt and black pepper, to taste

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Instructions

Prepare the broth mixture: In a large 12-inch skillet or pot, combine the chicken stock, chicken bouillon, and cream of chicken soup. Whisk them together thoroughly until smooth, 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 well to prevent sticking, then cover with a lid and reduce the heat to low. Let the noodles cook undisturbed for 8-9 minutes until tender and the liquid is mostly absorbed.
Add butter and chicken: Remove the lid and add the butter and diced rotisserie chicken to the skillet. Stir gently until the butter is completely melted and the chicken is heated through, melding all flavors together.
Season and serve: Garnish the dish with fresh chopped parsley and season it with salt and black pepper to your taste. Serve immediately while hot for a delicious, creamy one-pot meal.

Notes

You can substitute other types of noodles if you prefer, such as fettuccine or penne.
Vegetable stock can be used instead of chicken broth for a different flavor profile.
If a rotisserie chicken is unavailable, baked and diced chicken breasts work well as a substitute.
Adding vegetables like carrots, celery, or broccoli can give the dish a nutritious and colorful boost.

Nutrition

Serving Size: 1 serving
Calories: 518 kcal
Sugar: 3 g
Sodium: 634 mg
Fat: 26 g
Saturated Fat: 12 g
Unsaturated Fat: 7 g
Trans Fat: 1 g
Carbohydrates: 39 g
Fiber: 2 g
Protein: 33 g
Cholesterol: 160 mg