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Shortcut Chicken & Noodles




Source of Recipe


Recipe Circus: Catgurl


List of Ingredients




-2 cups cubed, cooked chicken
-1 (12-ounce) pkg. frozen egg noodles (or thick homemade ones)
-1 (10-3/4-ounce) can condensed cream of chicken soup
-2/3 cup lowfat 1 percent milk, or chicken stock
-1/2 tsp dried basil
-1/8 tsp freshly ground pepper, or more to taste
-1 (10-ounce) pkg. frozen chopped broccoli
-2/3 cup salad-bar shredded carrots (or 2 carrots, finely chopped)
-1 bunch green onions, sliced with most of green tops









Recipe



-If not using leftover rotisserie or roast chicken, purchase boneless chicken thighs and saute in a little oil, turning to brown both sides.
-Add 1-1/2 cups water; cover and simmer until thighs are tender, at least 12 minutes.
-Dice thighs while still hot on a cutting board.
-Reserve broth in pan.
-Cook noodles in boiling, salted water just until tender.
-Meanwhile, in large saucepan or skillet (same as for cooking chicken), heat soup with milk or the reserved chicken broth, blending smooth.
-Add basil and pepper, plus the frozen broccoli and shredded carrots.
-Break broccoli apart with a fork.
-Continue heating until vegetables are tender, about 5 minutes.
-Stir in the sliced green onions and diced chicken.
-Cook another minute or so.
--Meanwhile, drain noodles as soon as they are tender and stir into the chicken mixture, or spoon noodles onto warm serving plates and ladle chicken mixture over the top.

*Serves 6