Creamy Chicken and Noodles

Creamy Chicken And Noodles Recipe

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Nancy Campbell


Southern Living - easy using leftover chicken or rotisserie chicken from the deli. For a twist, stir in 8 oz diced ham and 1 cup thawed cooked english peas.

★★★★★ 1 vote
10 Min


1 pkg
italian dressing mix (envelope)
1 pkg
wide egg noodles (8 oz)
2 Tbsp
butter, softened
3 c
cooked chicken, chopped
1 c
whipping cream
1/4 c
freshly grated or shredded parmesan cheese
2 Tbsp
chopped fresh parsley


1Remove 1 tablespoon Italian dressing mix from envelope, and set aside; reserve remaining mix for another use.
2Cook noodles according to package directions; drain well, and return noodles to pan.
3Stir in 2 tbsp butter, and toss to coat. Stir in chopped chicken, next 3 ingredients, and 1 tbsp dressing mix.
4Cook mixutre over medium-high heat; tossing to coat evenly, 5 minutes or until thoroughly heated. Serve immediately.

About Creamy Chicken and Noodles

Course/Dish: Chicken