Creamy Chicken Broccoli Noodles
Submitted by Gookse
Ramen noodles upgraded with cubed chicken, broccoli florets, and cream of mushroom soup for a 30-minute pantry dinner. Cheap, filling, and way better than the packet alone.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minCollege kids figured out that ramen can be a base for just about anything, and honestly, they were onto something.
This recipe takes two packages of ramen, keeps the seasoning packets for flavor, and stirs in cream of mushroom soup and milk to create a quick creamy sauce. Cooked chicken and broccoli florets bulk it up into a real meal.
Quartered cherry tomatoes are optional but add a bright pop of color and acidity that cuts through all that richness. Thirty minutes, one saucepan, and dinner is done.
Kitchen Tips
- Drain most of the cooking liquid but leave a couple tablespoons so the noodles stay saucy and don’t clump up.
- Use leftover rotisserie chicken to keep this truly quick and pantry-friendly.
- Steam the broccoli until just tender before adding it so the florets hold their shape and don’t turn to mush in the sauce.
Ingredients
Directions
1>. In saucepan, cook noodles according to package directions.
Add seasoning packets; drain off most of liquid.
2>. Stir in Cream of Mushroom Soup and milk.
Heat through, stirring often.
3>. Stir in tomatoes (optional).
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