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Easy Egg Noodle Chicken

My Friend Debbie

     This is a quick and easy dish that I’ve made ever since I was in college. I can’t say that it’s the most nutritionally sound meal I’ve ever made, but it does feed a hungry crew a warm meal really fast! All the ingredients can come from your pantry shelf without any last minute trips to the grocery store which saves a lot of time. This recipe will feed about 8 servings, and cost less than $5.


  • 1 lb. bag wide egg noodles
  • One can cream of mushroom soup (or two cans if you want it creamier)
  • One can of white meat chicken breast
  • salt and pepper to taste
  • optional: can of English peas, carrots or corn.

*Note: You can use cream of chicken soup if you prefer. Of course fresh or frozen chicken and vegetables can be substituted for a more healthful meal, if time permits.*


    In a medium pot, boil 4 quarts of water. Add salt to taste. Add noodles. Wait for re-boil. Cook until “al dente” (firm to the bite) for full flavor, approximately 7-8 minutes. Remove from heat and drain.

    Return noodles to the pot, add cream of mushroom soup and can of chopped chicken and stir well. Add pepper to taste. Add optional vegetables and stir. Transfer to a serving bowl with a sprinkle of parsley flakes for garnish.  

**Nutritional Information on noodles: Wide Egg Noodles are made from semolina, durum flour and egg yolks. One serving size (1 ¼ cup) contains 8 grams of protein and only 3 grams of fat. One serving size contains 20% of Daily Values of Niacin, 30% of Thiamine, 15% Riboflavin, 25% of Folate and 10% Iron.**

My Friend Debbie

Copyright © 2008-2015 Debbie Reynolds Harper

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