Creamy Chicken Pasta

58 Reviews

“Great with a fresh green salad! This was a recipe I just threw together one night. It was an instant favorite!” - by Melissa

Ingredients

8 ounces wide egg noodles
1/2 cup frozen green peas
3 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk
1/4 cup mozzarella cheese

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Metric US

Original recipe yields 6 servings

Directions

In a medium pot cook egg noodles in boiling salted water. When pasta is 3 minutes away from being cooked, add in frozen peas or broccoli. Cook until vegetables and noodles are tender. Drain well.
Meanwhile, boil the chicken in a medium saucepan until cooked completely. Drain chicken and cut into bit size pieces.
In a large saucepan mix cream of mushroom soup and milk until warm and lumps are dissolved.
To the large saucepan add the cooked and chopped chicken, noodles and vegetables. Blend ingredients with the milk and soup mixture. Stir in grated mozzarella cheese until melted.
Serve warm.

Nutrition

Amount Per Serving (6 total)

Calories
282 cal
14%

Fat
6.7 g
10%

Carbs
32.5 g
10%

Based on a 2,000 calorie diet

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Reviews (58)

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YMACORR

Jan. 28, 2006

"Yum! Super easy and fast. I used cream of chicken instead of cream of mushroom and it was really good!..." See more"

AMYSMALL

Jan. 15, 2004

"It was quick and easy, the only problem was the lack of flavor. Need to add seasoning to the meat next time...." See more"

Deci 31

Nov. 27, 2005

"I changed a view things in this recipe to spice it up a little and make it nice and creamy. First I used cream of chicken soup, added 2 tablespoons of plain yogurt and 1 tablespoon Mrs. Dash Table Ble..." See morend (Classis Garlic Italiano). Then at the very last I added 3/4 cup Mexican Blended Cheese. Yummy!"

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