Description
This One Pot Chicken and Noodles Skillet is a quick and comforting meal perfect for busy weeknights. Creamy and flavorful, it combines tender rotisserie chicken, egg noodles, and a rich creamy chicken soup base, all cooked together in one pot for easy cleanup and ultimate convenience.
Ingredients
Main 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 for garnish
- Salt and black pepper to taste
Instructions
- Prepare the broth: In a large 12-inch skillet or pot, whisk together the chicken stock, chicken bouillon, and cream of chicken soup until smooth. Bring the mixture to a boil over medium-high heat.
- Cook the noodles: Add the dried egg noodles to the boiling broth and stir well. Cover the pot with a lid and reduce the heat to low. Let the noodles cook for 8-9 minutes until tender, stirring occasionally to prevent sticking.
- Add butter and chicken: Remove the lid and stir in the butter and diced rotisserie chicken. Continue stirring until the butter is fully melted and the chicken is heated through.
- Season and serve: Garnish the dish with freshly chopped parsley and season with salt and black pepper to your taste. Serve hot straight from the skillet for a warm and hearty meal.
Notes
- Using low sodium chicken stock helps control the saltiness of the dish.
- Rotisserie chicken is a convenient shortcut, but you can substitute with cooked shredded chicken breast.
- If you prefer a thicker sauce, allow the noodles to absorb most of the liquid before adding the butter and chicken.
- Fresh parsley adds brightness, but feel free to use dried herbs if fresh is unavailable.
- Make sure not to add water to the cream of chicken soup can; it adds necessary creaminess and flavor.
