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Quick Creamy Chicken & Noodles

Quick Creamy Chicken & Noodles

4.17 105

Cream of chicken and mushroom soups combine with chicken, noodles and Parmesan cheese to make a delicious, family-friendly dinner in just 25 minutes.  For a different twist, try: Pennsylvania Dutch Ham & Noodle Casserole

serves 4 people

Ingredients

cost per recipe: $8.42

The price is determined by the national average.

  • 1

    can (10 1/2 ounces) Campbell's® Condensed Cream of Chicken and Mushroom Soup

  • 1/2

    cup milk

  • 1/8

    teaspoon ground black pepper

  • 1/3

    cup grated Parmesan cheese

  • 2

    cups cubed cooked boneless, skinless chicken breast

  • 3

    cups cooked egg noodles (from 4 ounces/about 3 cups dry)

  • 1

    tablespoon chopped fresh parsley

view nutrition info

How to Make It

Step 1

Heat the soup, milk, black pepper, cheese, chicken and noodles in a 4-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Season to taste.  Sprinkle with the parsley before serving.

Recipe Tips

  • Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.

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Made With
Campbell's® Condensed Cream of Chicken and Mushroom Soup

Campbell's® Condensed Cream of Chicken and Mushroom Soup

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Ratings & Reviews

(105)
  • Nina A.

    May 27, 2017

    Oh my gosh!

    My kids are picky eaters. However, they devoure this meal every time I make it. I love it because it is crazy easy and fast! We do add more parm cheese,aka shakie cheese as it's called in my house.

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    (3) (0)
  • Ang B.

    September 16, 2017

    Delicious

    I used this recipe as a guideline and added garlic salt,mixed vegetables, and a breadcrumb topping. This came out delicious and my family loved it!

    Was this helpful?

    (1) (0)
  • Kati J.

    July 26, 2017

    Great with a few tweaks!

    I have a large family, my husband, myself and 5 children. I made this in the crockpot. I used 1 can of cream of chicken and 1 can of cream of mushroom soup. I had 7-8 chicken tenders that I placed in the bottom and salt and peppered both sides. Added both cans of soup and using the cans to measure I added 1 1/2 cans of milk and 1/2 can of water. Then I added closer to 1/2 cup of Parmesan cheese and about teaspoon of garlic salt. I boiled the noodles (I had some left over egg noodles and elbow macaroni noodles) with about a tablespoon of dried parsley flakes. Drained the noodles, cut up the chicken and mixed it all together! Absolutely fabulous! Yummy!

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    (1) (0)
  • Paige S.

    August 15, 2018

    Yum!

    I’m making this tonight it smells so good, I’m going to bake it on top of mashed potatoes, and I added sweet corn!

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    (0) (0)
  • Janelle C.

    April 17, 2018

    Easy

    I make this for my family occasionally. Just wanted to share how I do the chicken. I pan cook boneless, skinless thighs instead of breasts in a pan with just a little oil, salt and pepper. Leave the drippings in the pan, cut up the chicken and put back in the skillet. Add the other ingredients. And mix. I also add mixed veggies, and some extra salt and pepper to taste.

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    (0) (0)

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