Chicken Mushroom Skillet - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

Relying on leftover chicken and frozen veggies, this skillet can come together in no time flat. The broth turns into a thicker sauce as it cooks the noodles, leaving you with a delicious meal and minimal cleanup.


  • 2 tsp. vegetable oil
  • 1 cup chopped onion
  • 1 cup sliced mushrooms
  • 2 cups cooked, cubed chicken breast
  • 2 cups frozen peas and carrots
  • 2 cups egg noodles
  • 2 cups low-sodium chicken broth
  • ½ tsp. garlic powder
  • ¼ tsp. thyme
  • 1 bay leaf
  • Pepper to taste


  1. Heat vegetable oil in large nonstick skillet over medium-high heat. Sauté chopped onion and mushrooms until soft (5-6 minutes).
  2. Add remaining ingredients and bring to a boil. Lower heat and cover pan. Simmer until noodles are tender (8-10 minutes).
Nutritional analysis per serving: Calories 320; Total Fat 7g (9% Daily Value); Saturated Fat 2g (9% DV); Trans Fat 0g; Cholesterol 95mg (32% DV); Sodium 150mg (6% DV); Total Carbohydrate 33g (12% DV); Dietary Fiber 4.5g (15% DV); Total Sugars 3g; Includes 0g Added Sugars (0% DV); Protein 32g; Vitamin D 0% DV; Calcium 4% DV; Iron 15% DV; Potassium 15% DV; Niacin 110% DV; Folate 40% DV; Selenium 40% DV.
Recipe by Guiding Stars at
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