Ingredients

12 oz frozen mixed vegetables

1/2 yellow onion, diced into 1/2-inch pieces

2 tbsp butter

3 boneless, skinless chicken breasts, cut into 1-inch chunks

Salt and black pepper, to taste

1 tbsp garlic, freshly minced

1 tbsp chicken bouillon granules

1/2 tsp paprika

1 can condensed cream of mushroom soup

1 can condensed cream of chicken soup

1/2 cup milk (whole milk recommended for creaminess)

12 oz egg noodles

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until just al dente. Drain and set aside.

Step 2: In a large skillet over medium-high heat, melt the butter. Add the diced onion and sauté for 2-4 minutes until it begins to soften.

Step 3: Add the chicken chunks to the skillet. Season with chicken bouillon granules, paprika, salt, and black pepper. Stir well to coat the chicken with seasonings.

Step 4: When the chicken is almost cooked through, add the frozen mixed vegetables. Cook for about 5 minutes, stirring occasionally, until vegetables are heated through and tender.

Step 5: Add the minced garlic and cook for 30-45 seconds until fragrant, taking care not to burn the garlic.

Step 6: Stir in the condensed cream of chicken soup, cream of mushroom soup, and milk. Reduce the heat to low and simmer gently for a few minutes until the sauce thickens slightly.

Step 7: Add the cooked egg noodles to the skillet and stir to combine, coating the noodles evenly with the creamy sauce. Serve hot and enjoy!

Tips & Variations

Substitute chicken thighs or use rotisserie chicken for extra flavor and convenience.

Swap egg noodles for penne, shells, or rotini; adjust cooking liquid if needed.

Use cream of celery soup for a lighter sauce or make your own cream soup with butter, flour, and chicken broth.

Fresh vegetables can be used but add them earlier in cooking to ensure tenderness.

Try adding thyme, rosemary, or sage for traditional pot pie herbs, or finish with fresh parsley or a squeeze of lemon juice to brighten the dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors improve after sitting overnight, making this ideal for meal prep. You can freeze portions for up to 3 months once completely cooled. Reheat gently on the stove with a splash of milk or chicken broth to loosen the sauce, stirring frequently, or heat in the microwave in short intervals until warmed through.

FAQs

What size skillet do I need to fit everything comfortably?

A deep 12-inch skillet is the minimum, but a 14-inch skillet is ideal. It should be at least 2–3 inches deep to avoid overflow. If your skillet is smaller, transfer ingredients to a Dutch oven before adding the noodles.

How do I know when the sauce has thickened slightly?

The sauce should coat a spoon and flow slowly like heavy cream. Run your finger across the spoon; it should leave a clear trail. This usually takes 3-5 minutes of simmering. Keep the sauce slightly thin as the noodles will absorb some liquid.