Chicken Noodle Parmesan
Submitted by lakake
Egg noodles and cubed chicken heated in cream of chicken and broccoli soup with Parmesan cheese and milk. A 6-ingredient, 30-minute dinner the whole family will eat.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minSix ingredients, one pot, thirty minutes. This is the dinner you make when planning wasn’t part of the plan.
Cream of chicken and broccoli soup, milk, and grated Parmesan come together into a quick stovetop sauce. Stir in cooked egg noodles and cubed chicken, warm it all through on low heat, and you’re done. The broccoli in the soup adds just enough green that you can pretend there’s a vegetable course happening.
It’s not going to win any culinary awards, but it’ll get dinner on the table fast and everybody will clean their plate.
Kitchen Tips
- Canned chunk white chicken works as a shortcut if you don’t have leftover cooked chicken on hand. Drain it well first.
- Keep the heat low and stir gently. High heat will scorch the soup and make the sauce grainy.
- Add a handful of frozen broccoli florets if you want to bulk up the vegetable content. They’ll heat through in the same time as everything else.
Ingredients
Directions
In 3-quart saucepan, combine soup, milk, cheese and pepper; add noodles and chicken.
Over low heat, heat through, stirring occasionally.
Garnish with parsley if desired. Serves 4.
** If desired, substitute 2 cans (5 oz EACH) Premium Chunk White Chicken, drained.
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