Chicken Pot Pie Pasta
A creamy and comforting dish that combines the classic flavors of chicken pot pie with hearty pasta.
Servings: 4 servings
Equipment
- Large Pot
Ingredients
Ingredients
- 2 cups Leftover or Rotisserie Chicken, shredded
- 1 pound Wide Egg Noodles
- 3 tablespoons Butter
- 1 can (10.5 oz) Cream of Chicken Soup
- 1 cup Cream Cheese, softened
- 1 cup Chicken Stock
Instructions
- Step 1: In a large pot, bring water to a boil. Add wide egg noodles and cook according to package instructions until al dente. Drain and set aside.
- Step 2: In the same pot, melt 3 tablespoons of butter over medium heat. Once melted, stir in 1 can of cream of chicken soup and 1 cup of chicken stock until combined.
- Step 3: Lower the heat and add 1 cup of softened cream cheese, whisking until smooth and creamy.
- Step 4: Stir in the shredded chicken and cooked noodles, mixing well to coat everything in that delightful sauce.
- Step 5: Cook for an additional 2-3 minutes, just until everything is heated through.
- Step 6: Once heated, serve immediately to enjoy this creamy goodness!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, portion out and store for up to 2 months.