Creamy Chicken & Noodles
This comforting one-pot supper can be switched up, depending on your choice of noodles. Use whatever your family likes or is sitting on your pantry shelf, from egg noodles to macaroni.
8 ounces uncooked noodles
2 cups low-sodium chicken broth
1/2 cup thinly sliced carrot
1/2 cup thinly sliced celery
1/4 cup finely chopped onion
1 can (10-3/4 ounces) cream of chicken soup
1/2 cup dairy sour cream
1/2 Gold'n Plump® Deli Rotisserie Chicken, Garlic or Lemon Pepper flavor, meat removed and coarsely chopped (about 2 cups)
Freshly ground pepper to taste
Cook noodles according to package directions; drain and keep warm.
Meanwhile, in large skillet mix broth, carrot, celery, and onions over medium-high heat. Bring to a boil; reduce heat to medium and cook about 10 minutes or until vegetables are tender.
Whisk in soup and sour cream until well blended. Stir in chicken.
Serve chicken mixture over noodles; season with pepper.
1 Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories550
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Calories from Fat39%
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Total Fat24g
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Saturated Fat8g
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Trans Fat1g
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Total Carbohydrate48g
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Protein35g
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Sugars3g
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Cholesterol160mg
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Dietary Fiber3g
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Sodium1,620mg
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- DAILY VALUE
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Vitamin A63%
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Vitamin C7%
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Calcium9%
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Iron22%
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- DIETARY EXCHANGES
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Starch/Bread2
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Other Carbohydrates1
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Fat2.5
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Lean Meat4
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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