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Chicken and Noodles Skillet

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Chicken and Noodles Skillet
  • Prep 40 min
  • Total 40 min
  • Servings 4
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With pasta, chicken and vegetables, one-dish dinners satisfy the cook as well as her hungry clan!
Updated Jan 22, 2020

Ingredients

  • 1 tablespoon vegetable oil
  • 1 lb boneless skinless chicken breast halves, cut into bite-size pieces
  • 1 medium onion, chopped (1/2 cup)
  • 1 cup baby-cut carrots, cut lengthwise in half
  • 1 cup Frozen Broccoli Cuts (from 1-lb bag)
  • 1 cup uncooked egg noodles (2 oz)
  • 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 can (10 3/4 oz) condensed cream of chicken soup
  • Chopped fresh parsley, if desired
Make With
Make With
Progresso Broth

Steps

  • 1
    In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken and onion in oil 6 to 8 minutes, stirring frequently, until browned and onion is just tender.
  • 2
    Stir in remaining ingredients except parsley. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Uncover and simmer 5 to 8 minutes longer, stirring occasionally, until noodles are tender. Sprinkle with parsley.

Tips from the Betty Crocker Kitchens

  • tip 1
    Using one 9-ounce package of frozen diced cooked chicken breasts will reduce the cooking time. Be sure to thaw the chicken first.

Nutrition

340 Calories, 13g Total Fat, 32g Protein, 24g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
1080mg
45%
Potassium
550mg
16%
Total Carbohydrate
24g
8%
Dietary Fiber
3g
12%
Sugars
4g
Protein
32g
% Daily Value*:
Vitamin A
130%
130%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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