Ingredients:
1 can of cream of chicken
1 can of cream of mushroom
1 can of cream of celery
2 cans of chicken
1 package of frozen mixed vegetables
1 package of egg noodles
Salt and pepper to taste
Optional: Poultry seasoning for an extra flavor boost
Helpful Tips:
Soup Choices: Selecting quality cream soups is key to enhancing the flavor of your Chicken Pot Pie Pasta. Opt for low-sodium versions or even experiment with different brands for a unique twist.
Canned Chicken: If you’re short on time, canned chicken is a convenient option. However, you can substitute it with cooked, shredded rotisserie chicken for a more homemade touch.
Vegetable Variety: While the recipe calls for frozen mixed vegetables, feel free to personalize it by adding your favorites. Peas, carrots, and corn work exceptionally well in this dish.
Noodle Know-How: Cook the egg noodles according to the package instructions. Aim for al dente, as they’ll continue to cook slightly when combined with the other ingredients.
Instructions:
Begin by cooking the egg noodles as per the package instructions. Once cooked, set them aside.
In a large pan, combine the cream of chicken, cream of mushroom, and cream of celery soups over medium heat. Stir them together until well combined.
Add the canned chicken (drained) and frozen mixed vegetables to the pan. Stir gently to incorporate the ingredients evenly.
Season the mixture with salt, pepper, and optional poultry seasoning. Adjust the seasoning to suit your taste preferences.
Finally, fold in the cooked egg noodles, ensuring they are well coated in the creamy, flavorful sauce.
Allow the Chicken Pot Pie Pasta to simmer for a few minutes, allowing the flavors to meld together.
Serve this delectable dish piping hot, and revel in the warm, comforting flavors reminiscent of a classic chicken pot pie.
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