Quick Chicken & Noodles

Chicken and egg noodles are coated in a velvety, creamy mushroom sauce for a delicious meal perfect for busy weeknights.

Products you'll need:

CAMPBELL’S® Condensed Cream of Mushroom Soup

CAMPBELL’S® Condensed Cream of Mushroom Soup

VIEW FULL PRODUCT INFORMATION (opens a new window)

This product can be substituted with

CAMPBELL’S® Condensed Cream of Chicken

CAMPBELL’S® Condensed Cream of Chicken

1 cup = 1 cup

NOTE:  The character of the recipe will change

Ingredients

  • 2 tbsp (30 mL) olive oil
  • 2 cups (500 mL) mixed vegetables
  • 2 garlic cloves, chopped
  • 2 cups (500 mL) cubed, cooked chicken
  • 1 can CAMPBELL’S® Condensed Cream of Mushroom Soup
  • 1 cup (250 mL) milk
  • 4 cups (1 L) medium cooked egg noodles, al dente and drained
  • 1/3 cup (80 mL) Parmesan cheese, grated
  • 2 tbsp (30 mL) lemon juice
  • 1/4 tsp (1 mL) freshly ground pepper
  • 2 tbsp (30 mL) fresh parsley, finely chopped

Directions

  1. 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.
  2. 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.

Recipe tips

  • 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.

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  • Chantal G.

    February 21, 2015

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    January 14, 2016

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  • Tony S.

    February 17, 2015

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  • Christine S.

    January 13, 2015

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 590
Fat 25 g
Sodium 730 mg
Carbohydrate 59 g
Dietary Fibre 6 g
Protein 31 g
Calcium 20 %DV
  • Good source of calcium
  • Excellent Source of fibre

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