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12Ingredients
50Minutes
350Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 cups egg noodles (uncooked)
- 2 cups cooked chicken (cut into bite sized pieces, we used rotisserie)
- 1/2 cup carrots (diced)
- 20.8 oz. cream of chicken soup (or 1 can cream of chicken and 1 can cream of mushroom)
- 1 can corn (drained)
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 cup chopped onion
- 2 Tbsp. butter
- 1/2 tsp. garlic salt
- 1 dash Italian seasoning
- peas (optional)
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Directions
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories350Calories from Fat150 |
% DAILY VALUE |
Total Fat17g26% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol70mg23% |
Sodium920mg38% |
Potassium410mg12% |
Protein19g |
Calories from Fat150 |
% DAILY VALUE |
Total Carbohydrate30g10% |
Dietary Fiber3g12% |
Sugars5g |
Vitamin A40% |
Vitamin C20% |
Calcium4% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Amber Cotton 6 years ago
This is amazing! Thank you for sharing!!! Since the hubby doesnt like peas, i add almost a whole can of carrots. I also add 2 dollups of daisy 😀(sour cream). I always put one dollups of sc for every can of cream of anything. It tones down the flavor a little, so it doesnt overtake the dish. I also used cream of chicken and cream of celery, to get more of that chicken noodle soup flavor. Delicious!!!
shirley D 6 years ago
I thought it was very good. I liked the fact that it was a dump type of recipe and one could add anything they would like to it. I followed the recipe but used canned chicken which made it super quick and easy. Add a garden salad and your done.