Ingredients
Scale
1 can of cream of chicken soup
1 can of cream of mushroom soup
1 can of cream of celery soup
2 cans of chicken, drained and shredded
1 package of frozen mixed vegetables
1 package of egg noodles
Seasonings of your choice (e.g., salt, pepper, garlic powder, paprika)
Instructions
- Cook the Noodles:
In a large pot, cook the egg noodles according to the package instructions. Drain and set aside. - Prepare the Sauce:
In a large skillet or saucepan, combine the cream of chicken soup, cream of mushroom soup, and cream of celery soup. Stir until well mixed.
Add the seasonings of your choice (e.g., salt, pepper, garlic powder, paprika) to the sauce. Adjust the seasoning to taste. - Add Chicken and Vegetables:
Stir in the shredded chicken and frozen mixed vegetables into the sauce. Cook over medium heat until the vegetables are tender and the chicken is heated through, about 5-7 minutes. - Combine with Noodles:
Add the cooked egg noodles to the skillet with the sauce mixture. Gently stir to combine, ensuring all the noodles are coated with the creamy sauce. - Serve:
Serve the Chicken Pot Pie Pasta hot.
Enjoy your Creamy Chicken Pot Pie Pasta Delight!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 400 kcal per serving