Creamy Chicken and Mushroom Ramen

"For the college students budget. I'd suggest that maybe you'd like to use fat-free mushroom soup or try my Recipe #327301 just add some mushrooms. It not only lowers the fat but it contains less sodium then store bought. You will find that mine is not as thick."
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Ready In:


  • 1 (3 ounce) package chicken-flavored ramen noodles
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 (3 ounce) can chicken


  • Cook noodles without seasoning and drain.
  • Combine soup, chicken and seasoning and heat over medium heat for 5 minutes.
  • Top over noodles and serve.

Questions & Replies

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  1. What a simple, tasty and easy dish to prepare for lunch or dinner when your short on time. Made this for our lunch as written only I did add a few frozen peas. Next time I think I will try sauteing some onions and celery adding them with the peas or can really add anything to this dish. Thank you for posting. Made for Fall PAC 2012.
  2. As a poor college student, I really enjoyed this. I added some milk to the sauce & some canned peas as well, I can't justify eating Ramen unless it has some kind of veggie with it.It made a lot, which was perfect because my starving boyfriend came in & ate the rest. Thanks for sharing, I'll make this again! :)
  3. This was very easy and gave a different texture to Ramen noodles. I think next time I'd add a little milk to thin the "sauce" down a bit- it was pretty thick. My 3 year old and I had this for a quick lunch.
  4. My daughter loved this. She called it Chicken Noodle Oops [instead of chicken noodle soup] and ate almost the whole batch herself. I've never bought ramen noodles before, but I think I'll have to stock up now. They're so fast to cook, and so cheap!
  5. Pretty tasty. Very good for those days or nights when your tired and hungry and have kids to feed and don't want to put any thought into getting something on the table. Thanks for sharing.



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