Ingredients

Major Ingredients

• 2 chicken breasts
• About 12 oz egg noodles
• 1 bag frozen peas (approx. 10 oz)
• 1 family-sized can cream of chicken soup (22–26 oz)
• 1 cup milk

Minor Ingredients

• 4 tablespoons butter
• 1–2 teaspoons minced garlic
• ½ teaspoon chicken bouillon powder (optional)
• Salt and pepper (to taste)
• 1–2 tablespoons sour cream (optional)

Instructions

1. Cook chicken with salt and pepper. Dice and set aside.
2. Boil egg noodles. Drain and set aside.
3. In skillet, melt butter and sauté garlic. Add peas and heat through.
4. Add cream of chicken soup and milk. Stir until smooth.
5. Add diced chicken back into the pan. Mix well.
6. Season with bouillon, salt, pepper, and sour cream if using.
7. Mix in cooked noodles until fully coated. Serve warm.

Notes

This is a quick and budget-friendly dinner that’s creamy, filling, and easy to customize. Sour cream and bouillon are optional enhancements.