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One-Pot Garden Chicken and Noodles


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Rate this recipe 4.6/5 (18 Votes)


  • 2 Tbsps butter or margarine
  • 3/4 pound boneless, skinless chicken breast, cut into 3/4 inch pieces 1/3 cup onion, finely chopped
  • 1 can (14 1/2 oz) chicken broth 1/2 package
  • (12 oz) WIDE EGG NOODLES, uncooked 1 package
  • (10 oz) frozen peas and carrots
  • 1 can (10 3/4 oz) condensed cream of chicken or cream of mushroom soup
  • 3/4 cup milk
  • 3/4 cup grated Parmesan cheese, divided 1 jar
  • 4 oz) chopped pimiento, drained, (optional)


Adapted from


Step 1

In heavy 5-quart saucepan over medium heat, melt butter; add chicken and onion. Cook 5 minutes or until chicken is no longer pink. Add chicken broth; heat to boiling. Stir in uncooked pasta and peas and carrots, stirring to coat evenly with liquid. Heat to boiling; reduce heat. Cover; simmer on medium heat 8 minutes, stirring occasionally, or until most liquid is absorbed. Meanwhile, in a medium bowl, stir together soup, milk, 1/2 cup cheese and pimiento until smooth; stir into pasta mixture. Simmer until heated through. Serve sprinkled with remaining cheese.

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