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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 384.8
  • Total Fat: 8.3 g
  • Cholesterol: 174.3 mg
  • Sodium: 812.8 mg
  • Total Carbs: 60.7 g
  • Dietary Fiber: 2.3 g
  • Protein: 16.7 g

View full nutritional breakdown of Easy Chicken and Noodles calories by ingredient
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Easy Chicken and Noodles

Submitted by: KEVINKELLY
Easy Chicken and Noodles

Introduction

If chicken is really good for a cold, this will stop it in its tracks! This is great paired with a salad. If chicken is really good for a cold, this will stop it in its tracks! This is great paired with a salad.
Number of Servings: 6

Ingredients

    1 1/2 lbs boneless skinless chicken breast
    16 oz bag frozen egg noodles
    2 cans 98% fat free cream of chicken soup
    1 tsp black pepper

Tips

Add a bag of frozen mixed vegetables for a boost of nutrition.


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Directions

Place chicken in a pot filled with water and boil until cooked through. Boil water in a separate pot and cook noodles according to directions. Shred chicken into bite-size pieces. Drain noodles and put back into the pot, add the chicken and 2 cans of soup (unprepared). Heat all through and enjoy.

*Note you can add any veggies you like to this or its good just the way it is.






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Member Ratings For This Recipe



  • 1 of 1 people found this review helpful
    I make this and add brocoli. My kids call it Mom's chicken caserole even though i don't put it in the oven :) - 2/25/14

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  • 1 of 1 people found this review helpful
    I make something similar with only one can of lowfat soup or cream of celery. I add spinach, brocolli and cauliflower or mixed veggies and fresh onion and celery. Delicious and so quick. Also wonderful over baked potato, no noodles. - 5/26/13

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  • Very Good
    1 of 1 people found this review helpful
    Delicious! This is just like my recipe. Sometimes I will add about 1.5 cups of mixed frozen veggies (carrots, peas, corn, green beans). Hubby and I love this during the cooler weather. - 10/26/12

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  • O.K.
    1 of 3 people found this review helpful
    I would rather make my own sauce than use canned soups. It is so easy to make a cream sauce, and you control the ingredients that way, especially sodium. I'm sure the high sodium content comes from the soup. - 3/10/10

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  • I tried this as written; it has an odd consistency from the undiluted soup. It was very bland. - 4/22/14

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  • save - 2/3/14

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  • I added some red pepper flakes and dehydrated onion. I also added a bag of frozen vegetables, mixed ones. I froze a couple servings and put a couple in the fridge for lunches this week. - 11/18/13

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  • My husband REALLY liked this!! I did tweak it a bit with some celery and onion and some Cavender Greek seasoning, but it was a wonderfully quick and easy recipe to make while I put away the groceries after a tiring shopping trip. - 11/1/10

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  • This was amazing! I added celery and carrots to get in my vegetables. My fiance even ate the vegetables, he never eats vegetables! It tasted great. - 1/16/10

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  • Yummy - 1/26/09

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  • Very yummy! I had roasted a chicken the night before making this and had leftovers. Used the chicken, carrots and celery from the leftovers and it was a big hit with everyone. Served with a salad and it was a perfect meal. Definitely will make again! - 1/23/09

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  • I love making this recipe, it's sooo easy. If you add a fresh onion to the chicken while it's cooking that adds some flavor. I only do one can of cream of chicken and then add a can of corn or peas and 1/4 cup of shredded cheese. - 11/6/08

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  • this was really good!
    i used the healthy request cream of chicken instead of the 98% FF.
    We have been trying to cut out some sodium. - 6/8/08

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  • easy to make and great tasting - 4/2/08

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  • This is going into my campfood cook book!! Excellent!! - 4/1/08

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  • Absolutely delicious. Especially good when you don't feel well. - 4/1/08

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