Chicken Pot Pie Pasta
Chicken pot pie pasta has all the delicious flavors of the cozy classic served with egg noodles for an easy to make meal.
Ingredients
- 1 Rotisserie Chicken, shredded
- 2 Tbs Butter
- ½ Medium Onion, diced
- 3 Cloves Garlic, minced
- 10 Oz Bag Frozen Vegetables
- 10.5 Oz Cream Of Chicken Soup
- 10.5 Oz Cream Of Mushroom Soup
- ¼ Cup Milk
- 12 Oz Egg Noodles
- Salt and Pepper to taste
- 1 Tbs Garlic Powder
Instructions
- In a large skillet, melt the butter over medium high heat and saute the onion and garlic until soft.
- Add the bag of frozen mixed vegetables and saute them for about 4 minutes or until they are thawed and warmed through. Season them with salt and pepper.
- Stir in the cream of mushroom and cream of chicken soup.
- stir in the milk. Feel free to add more milk to thin it out if you think it needs it to thin out a little more.
- Stir in the shredded rotisserie chicken and season the sauce with salt, pepper and garlic powder.
- Stir a ladle of pasta water into the sauce and add the cooked egg noodles
- Toss the egg noodles into the sauce until they are evenly coated. Serve warm and enjoy!