Chicken-Noodle Bowls

Chicken-Noodle Bowls
Servings: 6 Start to Finish 25 mins


  • 2 cups wide egg noodles, uncooked
  • 1 32 ounce package chicken broth, divided
  • 1/4 cup all-purpose flour
  • Pinch of poultry seasoning
  • 1 12 ounce bag frozen vegetables
  • 1 10 ounce package ready-to-serve sliced chicken breasts
  • 2/3 cup instant potato flakes
  • 1/4 cup milk
  • 1 tablespoon butter
  • 1/8 teaspoon salt
  • 1 5 1/2 ounce bag baked potato chips, crushed

Make It

1. Cook noodles in salted water until just done; drain and set aside. Pour 1 cup of broth, the flour, and poultry seasoning into a jar with a tight-fitting lid and shake to blend. In large saucepan, heat remaining 3 cups of broth to boiling over high heat, whisk in broth-flour mixture, and continue to whisk while broth comes back to a boil. Lower heat and simmer mixture until slightly thickened, about 3 minutes.

2. Cook vegetables in microwave as directed. Stir vegetables, noodles, and chicken into broth. Divide among 6 ramekins.

3. Heat broiler. In a bowl, combine potato flakes, milk, butter, salt, and 1/2 cup water. Cover and microwave 3 minutes. Stir in crushed potato chips. Place ramekins in a baking pan. Divide potato mixture into 6 disks. Place on top of ramekins and broil 2 minutes or until topping is crispy.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 309, Fat, total (g): 5, carb. (g): 49, fiber (g): 4, pro. (g): 17, Percent Daily Values are based on a 2,000 calorie diet.