This easy chicken dish is featured in our Planned Leftovers: Roast Chicken resource, which is a free bonus with either of our two dinner menu subscriptions (see links on the left). Learning how to make the best use of leftovers prevents waste and saves money. Whenever you have had chicken, particularly a rotisserie or roast chicken, pick the remaining meat off of the bones and make some broth with the bones and skin. Use the broth and leftover meat to make Stovetop Chicken, which can be adapted to whatever ingredients you have on hand.
This recipe can be adapted to include vegetables, different types of pasta, Italian or Mexican seasonings, and any number of other variations. The great thing is that if you have cooked chicken and cooked onions in the freezer, you can make this as a last minute supper with very little effort. Mushrooms can be omitted or you may use canned mushrooms instead. The basic recipe is as follows…
- 5 cups chicken broth
- 24 oz package frozen egg noodles
- 8 oz. mushrooms, sliced (optional)
- 1 medium onion, chopped
- 1 Tbsp. butter
- 1 cup cooked chicken, chopped or shredded
- 1 can cream of chicken soup (or the equivalent of prepared Cream of Something Mix)
- Preferred seasonings to taste (salt, pepper, adobo, Montreal Chicken Seasoning, etc.)
- 1 Tbsp. corn starch if needed for thickening
Heat the broth in a large saucepan or pot. While it is heating, heat the butter in a fry pan and cook the onion and mushrooms. When the broth is boiling, add the egg noodles and cook according to package directions. In the last 5 minutes of cooking, add the chicken, onions, mushrooms, cream of chicken soup, seasonings. Stir gently until cream soup is mixed in and everything is heated through. If needed, add corn starch to thicken.
Mexican – Use cumin and cilantro for seasonings and add any combination of corn, black olives, black beans, or green chilies; use corn tortilla strips instead of pasta (shorten cooking time)
Italian – Use Italian seasoning, basil, or oregano for seasonings and add any combination of tomatoes, sun-dried tomatoes, black olives, or roasted red peppers; use hearty pasta shapes like orecchiette instead of egg noodles
French – Use garlic salt for seasoning and add mushrooms, capers, lemon juice, and white wine; use linguini or fettuccine instead of egg noodles