Description
This One Pot Chicken and Noodles Skillet is a hearty, comforting, and super quick meal perfect for busy weeknights. Made with tender egg noodles, shredded rotisserie chicken, and a creamy sauce, it’s ready in just 15 minutes and cooked all in one pot!
Ingredients
- 4 cups low sodium chicken stock
- 2 teaspoons chicken bouillon
- 1 (10 oz) can cream of chicken soup (do not add water)
- 10 ounces egg noodles
- 8 tablespoons butter
- 3 cups rotisserie chicken, diced
- Fresh chopped parsley
- Salt and black pepper, to taste
Instructions
- In a large 12-inch skillet or pot, combine chicken stock, chicken bouillon, and cream of chicken soup. Whisk until well combined and bring to a boil.
- Add in the egg noodles and stir. Cover the pot, reduce heat to low, and simmer for 8–9 minutes until noodles are tender.
- Remove the lid and stir in the butter and diced chicken until the butter is melted and everything is heated through.
- Season with salt and pepper to taste and garnish with freshly chopped parsley before serving.
Notes
- Use any noodles you prefer—egg noodles cook quickly and absorb flavor well.
- Vegetable broth can be used in place of chicken broth.
- Substitute rotisserie chicken with cooked, diced chicken breast if preferred.
- Add vegetables like broccoli, carrots, or peas for extra nutrition and color.
Nutrition
- Serving Size: 1 serving
- Calories: 518
- Sugar: 3g
- Sodium: 634mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 160mg
