Chicken Pot Pie Pasta

Ingredients:

 2 cups leftover chicken, shredded 1 lb (16oz bag) wide egg noodles, cooked according to package directions and drained.2 tbsp butter1 can cream of chicken soup1/4 cup cream cheese1/2 cup chicken stock, preferably homemade (make homemade chicken stock with the leftover bones and chicken from making that roasted chicken)1/2 cup milk or cream 1, 12oz bag frozen peas and carrots

Directions:

In a large pot of salted water, cook egg noodles according to package directions.  Drain and set aside.

In the same pot, over medium-high heat, add butter and let melt until it starts to foam.  Add leftover chicken and cook in melted butter for about 2 minutes.  If you wanted to, dice and sautee an onion for an extra layer of flavor!

Reduce heat to medium and add remaining ingredients to pan and stir to combine.  Cook, until simmering and the peas and carrots are heated through - about 5 minutes.

Add pasta back to the pot and carefully stir to combine.  Let cook another 2-3 minutes, allowing the pasta to absorb some of the sauce, and warm back up.

Serve right away and enjoy!

momsbistro.net

momsbistro.net