Quick Chicken and Noodles

Quick Chicken and Noodles

Campbell's Kitchen 0

"Swanson® Stock is an easy way to add flavor to skillet meals like this sauteed chicken, vegetable and noodle homestyle supper."

Ingredients 30 m {{adjustedServings}} servings 229 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

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  1. Season the chicken with the garlic powder and paprika. Cook the chicken in a 12 inch nonstick skillet over medium-high heat until it's well browned on both sides.
  2. Add the stock, basil, black pepper and vegetables to the skillet and heat to a boil. Stir in the noodles. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through and the noodles are tender.
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Reviews 4

  1. 7 Ratings


Wish I could give this no stars. Not sure what the folks at Campbell's were thinking on this one. I'm a great cook, and my husband and I are not one to throw anything out if it happens to not come out right...but we threw this out. One thing was there wasn't a whole lot of flavor involved in this recipe, other than the paprika on the chicken. The paprika really has no place in this recipe. The veggies ended up coming out overcooked, they should definitely be put in after the noodles are. And there is way too much stuff in one pan for the noodles to really cook properly. But like I said, it tasted terrible, so I wouldn't even bother trying to adjust anything to salvage it.


This recipe was quick, easy, and delicious. Based on the last review which said that this recipe lacked flavor, I made some slight changes/additions. I added Emril's Chicken Rub and Park Hill Maple & Spice Pepper (from Savory Spice Shop) to the chicken before cooking. I also pounded with a meat tenderizer. In the skillet, you'll want to be sure to remove the excess spices that burn/brown. I used fresh vegetables instead of frozen and I added onion and zuchinni. The recipe could have used more than 2 cups of vegetables. I also used rice noodles instead of egg noodles and added dill to the spices at the end. This recipe was great!


I'll agree that this was a bit on the bland side, but I was going for the comfort food aspect of chicken & noodles, not a highly seasoned dish. I did make it in a different manner as I started with chunks of cooked (rotisserie) chicken. The only vegetable I used was carrot and I used dry parsley flakes for a garnish. (My parsley plant is currently in use as a butterfly caterpillar host plant,)