Creamy, comforting Chicken and Noodles Skillet is an easy dinner recipe that you will want to make again and again. It’s family-friendly and perfect for weeknight dinners because it only takes about 30 minutes to make. If you love mushrooms, chicken and pasta you will love this creamy chicken noodle skillet.
Sometimes I get nostalgic for comforting dinners I ate growing up and this recipe I’m sharing today is definitely an old-fashioned chicken and egg noodles recipe. It’s just like what my mom made while I was growing up and I never get tired of it. Sometimes all you need is a comforting, familiar dinner to make everything better, right?
This chicken egg noodles skillet dinner is simple, but it’s not lacking in the flavor department! It has fresh mushrooms, tender and juicy chicken and a creamy sauce that’s so easy to make. My mom always had cans of condensed soup on hand to make easy dinners and I do, too. Sometimes you need a shortcut! Plus, if you’ve ever wondered “how do you thicken chicken and noodles?” condensed soup is the answer. As far as easy ingredients go, it’s the simplest way to make a thick and velvety sauce.
How to Make Chicken and Egg Noodles Skillet
- Cut the chicken breast into bite-size pieces and cook in a large skillet over medium heat. You want to cook the chicken until it’s almost done and then transfer it to a plate while you make the rest of the dish.
- In the same pan, cook the mushrooms for two to three minutes.
- Add the soup, pepper, and cheese and stir it occasionally until it’s hot.
- Add the chicken to the sauce along with the frozen peas and cook per the instructions.
- Serve the chicken and sauce over cooked egg noodles.
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Storing Chicken and Egg Noodles Skillet
- Store in the refrigerator in an airtight container for up to four days.
mel’s expert tips
- If you really LOVE mushrooms feel free to double the amount of fresh mushrooms.
- This is a great dish for leftovers (hint: make a double batch!). The leftover chicken and egg noodles keep well in the fridge for several days in a container with a lid. The sauce will thicken when it’s chilled but you can add a splash of liquid (milk, chicken broth or water) and warm it up on the stove over medium-low heat or in the microwave.
Chicken and Noodles Skillet Recipe
Ingredients
- 1 (10.5 ounce) can of condensed cream of chicken soup
- ⅛ teaspoon black pepper
- 1-1 ½ pounds cooked boneless skinless chicken breast cut into bite sized pieces
- 4 ounces fresh mushrooms sliced
- 1 cup frozen peas
- ¾ cup milk
- ⅓ cup parmesan cheese grated
- 3 cups cooked egg noodles
- 1 tablespoon fresh parsley chopped
Instructions
- In a large skillet on medium heat cook chicken until browned and almost done 5-10 minutes. Remove and set on a plate.
- Add mushrooms and cook for 2-3 minutes. Add in soup, milk, black pepper and parmesan cheese stirring occasionally and cook until hot. Add in chicken and peas and cook for 2-3 minutes.
- Serve over pasta (you can also add the pasta into the skillet and mix). Garnish with parsley
Recipe Notes
- You can use cream of chicken and mushroom soup and remove the fresh mushrooms.
- If you love mushrooms add in 8 ounces instead of 4.
Recipe Nutrition
Variations and Add-Ons
- You can use cream of chicken soup and mushroom soup and remove the fresh mushrooms.
- If you love mushrooms add in 8 ounces instead of 4.
- Sometimes I serve this dish on its own and sometimes I add some side dishes for a complete meal – a fresh tossed salad, garlic bread, or some veggies like broccoli, green beans, sautéed spinach and onion or glazed carrots.
- We like to garnish with fresh parsley, but feel free to add some thyme for garnish instead!
Yummy!! Thank you!
You’re welcome, thanks Tami!
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