Ingredients:

  • 1.5 lbs ground chicken
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 1 tsp garlic powder
  • 12 oz wide egg noodles
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup frozen peas and carrots, thawed
  • 1/2 tsp smoked paprika

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add ground chicken, breaking it apart with a wooden spoon, and cook until browned and no longer pink. Stir in the diced onion and garlic, sautéing for another 3-4 minutes until fragrant and translucent. Season with salt and pepper.
  2. Bring a large pot of salted water to a boil. Add egg noodles and cook for 2 minutes less than the package instructions to ensure they remain al dente. Drain immediately and toss with a drizzle of oil to prevent sticking.
  3. In a large mixing bowl, whisk together the cream of chicken soup, cream of mushroom soup, sour cream, milk, and garlic powder until smooth. Gently fold in the seared chicken mixture, parboiled noodles, thawed peas and carrots, and 1.5 cups of the shredded cheese.
  4. Transfer the mixture into a 9x13 inch baking dish. Sprinkle the remaining 0.5 cup of shredded cheese and smoked paprika over the top. Bake until the cheese is bubbly and golden brown.