Chicken and noodles, a ridiculously easy Kansas Amish country classic.
Shred at least a pound of chicken (your classic poor-ass Kansan might use a whole chicken from a can, but that's next level gross, I like a rotisserie) and set aside. Fill a pot with water, half a stick (at least) of butter and five tablespoons of chicken bouillon. Boil and add some Amish-style egg noodles. Tradition says thinner is better, but I like medium flat. Make your own or buy 'em in a store. Who cares? When the noodles are done add in the chicken, a can of cream of chicken soup and either a cup of sautéed onions or a tablespoon of dried onions. Simmer while you make the second part of the meal, the mashed potatoes you're going to serve this on.
And for a low carb version just eat the rotisserie chicken whole with your bare hands. If you're wearing clothes while doing it, well aren't you a fancy lad.