Tasty Chicken and Egg Noodles

Recipe by tkclark624
READY IN: 45mins


  • 2
    lbs any type boneless skinless chicken (for a super quick substitute, use frozen, breaded or unbreaded, chicken patties instead)
  • 1
    (12 ounce) package egg noodles
  • 2
    (10 3/4 ounce) cans cream of chicken soup
  • 12
    cup milk (use more or less according to your preferred consistency)
  • 1
    (10 ounce) package frozen green peas
  • 1 -2
    tablespoon olive oil
  • 8
    ounces canned mushrooms
  • 1
    small onion, finely chopped
  • 1
    teaspoon minced garlic


  • In a large pot, heat water to a boil.
  • In a large skillet, cook chicken thoroughly using 1 tablespoon of heated oil and remove.
  • In the same skillet, heat olive oil (add more if necessary) on medium high heat then add mushrooms, onion, and garlic and cook until onions are transparent and drain.
  • Cut cooked chicken into bite sized pieces and add chicken, soup, milk, peas, and black pepper to the mushroom mixture and simmer for 15 minutes.
  • Cook noodles according to package then drain and rinse.
  • Add noodles to chicken mixture and serve with biscuits or rolls.