Creamy Chicken and Noodles

Creamy Chicken and Noodles
  • 1 (16 ounce) package egg noodles
  • 1/4 cup butter
  • 1/4 cup chopped onion
  • 1 tablespoon minced garlic
  • 6 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup half-and-half
  • 30 ounces chicken broth
  • 1 (3 pound) rotisserie chicken, bones removed and meat cut into bite-size pieces
  • 1 cup sour cream
  • salt and ground black pepper to taste


  1. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer to a large serving bowl.
  2. Melt butter in a large pot over medium heat; cook and stir onion and garlic in the hot butter until onion is translucent, about 5 minutes. Place flour, milk, and half-and-half in a jar with a lid and shake until flour has smoothly mixed with milk and half-and-half. Pour mixture into skillet and whisk until smooth and thick, about 5 minutes.
  3. Gradually whisk chicken broth into sauce and bring to a simmer, whisking constantly. Stir cooked chicken and sour cream into sauce, season with salt and black pepper, and mix with cooked noodles to serve.

04/03/2018
Creamy Chicken and Noodles, recipe PT15M PT1H 5 455 calories

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