Chicken Pot Pie Pasta is the ultimate comfort food for those nights when you want something hearty and delicious but don’t have the time or energy for a complicated meal. This recipe is perfect for a cheap and lazy dinner that still delivers on flavor.
Combining the creamy goodness of chicken pot pie with the ease of pasta, this dish is sure to become a weeknight favorite in your household. With just a few pantry staples and minimal effort, you can have a warm, satisfying meal on the table in no time.
This recipe is not only quick and easy but also highly adaptable. You can season it to your liking, add extra veggies or even swap out ingredients based on what you have on hand. It’s a great way to use up leftovers and still create something that feels like a comforting, home-cooked meal.
Ingredients:
- 1 can of cream of chicken soup
- 1 can of cream of mushroom soup
- 1 can of cream of celery soup
- 2 cans of chicken, drained
- 1 package of frozen vegetables
- 1 package of egg noodles
- Seasonings of your choice (salt, pepper, garlic powder, onion powder, etc.)
Directions:
- Cook the Noodles: Bring a large pot of water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Drain and set aside.
- Combine Ingredients: In a large pan or pot, combine the cooked egg noodles, cream of chicken soup, cream of mushroom soup, cream of celery soup, drained canned chicken, and the package of frozen vegetables.
- Season and Stir: Season the mixture to your taste with salt, pepper, garlic powder, onion powder, or any other spices you enjoy. Stir everything together until well combined and heated through.
- Serve: Once everything is heated and mixed together, serve the Chicken Pot Pie Pasta warm.
