Quick Chicken & Noodles
Chicken and egg noodles are coated in a velvety, creamy mushroom sauce for a delicious meal perfect for busy weeknights.
- Heat olive oil in a large skillet set over medium heat. Add mixed vegetables,and garlic. Sauté for 3 to 5 minutes or until tender-crisp.
- Stir in chicken,soup and milk; bring to a simmer. Cook,stirring,for 3 to 5 minutes or until chicken is heated through. Stir in noodles,parmesan,lemon juice,and pepper; return to a simmer. Remove from heat and stir in parsley.
- Substitute any of your favourite vegetables,such as broccoli and carrots or kale and corn.
- For a quick weeknight tip,substitute fresh mixed vegetables for frozen vegetables.
Recipe Made With
CAMPBELL’S® Condensed Cream of Mushroom Soup
This Product Can Be Substituted With
CAMPBELL’S® Condensed Cream of Chicken
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