This creamy chicken and vegetables dish is made without the use of processed canned soup. It's absolutely delicious and made with real foods!
Sometimes you just want something simple and quick for dinner, or traditional "comfort food". The problem with that is that so many of those comfort food classics rely heavily on the use of canned "Cream of" soups. I long ago stopped using and canned cream of chicken soup to flavor my dishes )and I now make own own homemade cream of mushroom soup), but I still like some of those dishes that used the canned stuff.
Fortunately, it is very easy to replicate the creaminess of those soups and this creamy chicken and vegetables dish has creaminess and none of the artificial ingredients.
I really kind of stumbled on to this recipe. With the exception of the Parmesan cheese, this is the exact same sauce I use for my chicken pot pie, which is actually how this dish was born. I was making pot pie one night and realized I had forgot to pick up pie crust (and wasn't in the mood to make pie crust from scratch), so I used egg noodles instead, and my family loved it.
The Parmesan cheese just adds another layer of flavor and also helps to thicken the sauce.
Frozen vegetables make this quick and easy, but you could really use any vegetables you want. If my family wasn't completely anti-mushroom, I would probably add them as well.
We used frozen chicken that was left over from a previous meal, but rotisserie chicken would be great in this and give it even more flavor! It's a great way to use up some leftover chicken (and if you don't have any leftover chicken, you could always just poach a few chicken breasts and then shred the meat)