One Pan Chicken & Noodles

Everything cooks in one Dutch oven, noodles included. Sauteed onion and celery build the base, then cubed cooked chicken goes in with uncooked noodles layered on top. A mixture of cream of chicken soup, chicken broth, lemon juice, and pepper gets poured over everything, and the noodles absorb the liquid as they simmer.

The canned mushrooms go on top last and steam while the noodles cook underneath. Fifteen to twenty minutes of covered simmering and the noodles are tender, the sauce is thick, and dinner is done.

That teaspoon of lemon juice is small but essential. It cuts through the richness of the cream soup and keeps the dish from tasting flat or one-note.

Pro Tips

• Make sure all the noodles are moistened by the soup-broth mixture before covering. Dry noodles on top won’t cook evenly.
• Stir occasionally during simmering to prevent the noodles from sticking to the bottom of the Dutch oven.
• Use leftover rotisserie chicken for the fastest version. Shred or cube it and you’re ready to go.
• The sauce thickens considerably as it sits. If reheating leftovers, add a splash of broth to loosen it up.

Variations

• Use cream of mushroom soup instead of cream of chicken for a deeper, earthier sauce.
• Stir in frozen peas during the last 3 minutes of cooking for color and sweetness.
• Add a pinch of dried thyme or sage to the soup mixture for a more herby flavor.