This is a quick, easy, and a great way for the kids to get their veggies.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • In a large skillet, brown the chicken in oil over medium low heat until cooked through and juices run clear. Remove chicken from skillet and set aside. Add the soup, water and vegetables. Heat to a boil.

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  • Add uncooked pasta to soup mixture in skillet (the pasta cooks right in the soup!). Stir all together and cook over medium heat for 10 minutes, stirring often. Add cooked chicken and cook another 5 minutes or until pasta is done, stirring often.

Nutrition Facts

368 calories; 7.2 g total fat; 68 mg cholesterol; 623 mg sodium. 40.8 g carbohydrates; 36 g protein; Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/03/2003
This recipe is really easy quick and very good but you do need to add some spices to give it some flavor. I added basil salt pepper and minced onions. Next time I'll add garlic. My husband really liked this recipe (which I made low fat by buying low fat cream of mushroom soup)and it's a great winter dinner! Read More
(30)

Most helpful critical review

Rating: 2 stars
09/11/2005
Okay I didn't really follow the recipe because after reading some of the reviews I didn't think it would work out but I needed something quick and easy so I decided to try the recipe with a few changes...I used all the ingredients but only 3 chicken breasts. I grilled the breasts on my george foreman grill and I cooked the pasta alone in the soup mix also adding garlic salt pepper basil summer savory and a lot of grated parmesan. I had to add a very small amount of water to the pasta before it was done I then added the chicken(which I had cut into small peices) and a bit of milk to keep it creamy and I cooked the veggies in the microwave and ate them on the side with the chicken and pasta mix. Read More
(13)
49 Ratings
  • 5 star values: 14
  • 4 star values: 19
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 2
Rating: 4 stars
12/03/2003
This recipe is really easy quick and very good but you do need to add some spices to give it some flavor. I added basil salt pepper and minced onions. Next time I'll add garlic. My husband really liked this recipe (which I made low fat by buying low fat cream of mushroom soup)and it's a great winter dinner! Read More
(30)
Rating: 4 stars
12/03/2003
This recipe is really easy quick and very good but you do need to add some spices to give it some flavor. I added basil salt pepper and minced onions. Next time I'll add garlic. My husband really liked this recipe (which I made low fat by buying low fat cream of mushroom soup)and it's a great winter dinner! Read More
(30)
Rating: 2 stars
09/10/2005
Okay I didn't really follow the recipe because after reading some of the reviews I didn't think it would work out but I needed something quick and easy so I decided to try the recipe with a few changes...I used all the ingredients but only 3 chicken breasts. I grilled the breasts on my george foreman grill and I cooked the pasta alone in the soup mix also adding garlic salt pepper basil summer savory and a lot of grated parmesan. I had to add a very small amount of water to the pasta before it was done I then added the chicken(which I had cut into small peices) and a bit of milk to keep it creamy and I cooked the veggies in the microwave and ate them on the side with the chicken and pasta mix. Read More
(13)
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Rating: 4 stars
08/18/2008
My husband loved this but the kids were not so excited. I had to tweak it a bit. First I followed the suggestion of other reveiwers by cutting the chicken into bite sized pieces. Then I sprinkled garlic powder pepper paprika parsley flakes and dried onions over the chicken as I browned it. I also added grape vinegar to the mushroom soup a chicken bouillion cube and more seasoning salted to taste. I made sure the pasta was cooked al dente before adding the chicken back into the skillet. As I was waiting for the pasta I did have to add more grape vinegar and a bit of water to keep it from thickening up too much before I added the chicken. I'll make it again because it's easy but I'll add more pasta and maybe add another can of cream of mushroom soup. Read More
(12)
Rating: 4 stars
07/27/2004
A good recipe for a quick weeknight meal. As others suggested I added garlic salt seasoned pepper minced onion and basil. I also added a little cheddar cheese sauce from a jar. I cut the chicken into small pieces which I would definately recommend. It's a keeper! Read More
(7)
Rating: 2 stars
03/17/2010
I added spices when I cooked the chicken but this is lackluster at best.... Read More
(5)
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Rating: 3 stars
01/04/2011
DO NOT USE WATER! & BOIL NOODLES BY ITSELF...It is good after tweaking it.....this needs some definite tweaking i made this today and here goes brown the chicken in a electric skillet with it sprayed with non stick cooking spray and cut to bite size pieces. while that is cooking take 2 sauce pans and cooked your veggies in one and rotini egg noodles in the other. For the veggies i used a California blend of broccoli carrots and cauliflower. When the chicken is done add one can of cream of mushroom soup and one soup can of milk. then add chopped garlic garlic salt pepper 1-2 tablespoon margarine onion powder and pepper. ( i didn't measure i went by tasting it as i was adding seasoning) then drain your veggies and add it to the skillet and let it simmer and stir frequently. After it becomes a creamy consistency add your rotini egg noodles and a few sprinkles of parmesan cheese and your done:). next time i might try also adding some corn to it it is sorta similar to those viola dinners you see in the supermarket but once again needed more flavor it was a easy starter recipe. Read More
(5)
Rating: 5 stars
09/13/2011
Easy quick and makes great leftovers. Didn't cook mine in a skillet and it came out more like a soup. My first time making this used frozen veggies containing broccoli/cauliflower/carrots because it was all that was in the freezer. Then doctored it up a bit and added some diced tomatoes and a chopped vadalia onion garlic and ground chipotle to give it some heat. Not sure if a skillet would have made much difference I think next time I make it I may use less water a different blend of frozen veggies like peas/green beans/carrots and maybe another can of cream of mushroom or cream of chicken to give it more of the potpie texture I was hoping for. But over all it was very tasty very filling and was even better the next day. Update Gave this another shot in the skilet this time. This time I used a mixed veggie bag containing peas carrots green beans corn and added some chopped onion. Only used 2 chicken breasts (for any bachelors out there 2 breasts will have plenty of left overs... no pun intended) This time I only used 1.5 cups of water and added 1 can of cream of mushroom and one can of cream of chicken(10.75 oz each) and added about a 1/4 cup of chicken broth after the pasta was softened. Salt and peppered to taste. Left out the chipotle powder and the tomatoes this time but it still came out pretty tasty. The texture was more like a potpie. This is gonna be one of my easy throw together staples now. Thanks for the foundation your how to directions rock. Read More
(5)
Rating: 4 stars
11/07/2006
This tastes and smells exactly like a chicken pot-pie. Tasty home food. I cut my chicken into chunks so I could divide it up more easily. I may have used more pasta than the recipe called for. I also added salt pepper and some garlic. Otherwise it would have been very bland. I don't like too much sauce on my food and this came out with just the right amount. My only complaint is that the chicken was a little dry. After reheating though everything was good. Read More
(4)
Rating: 3 stars
12/03/2003
I found this to be a little bland and I was surprised because of all of the great review it got. I ended up adding basil and garlic to it because it really didn't have much flavor. Read More
(4)