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    Chicken and Noodles Skillet


    Source of Recipe


    Source: Betty Crocker: Simple Home Cooking - Jan. 2005, #216
    Chicken and Noodles Skillet

    1 tablespoon vegetable oil
    1 pound boneless skinless chicken breast halves, cut into bite-size pieces
    1 medium onion, chopped (1/2 cup)
    1 cup baby-cut carrots, cut lengthwise in half
    1 cup Green Giant frozen broccoli cuts (from 1-lb. bag)
    1 cup uncooked egg noodles (2 oz.)
    1 can (14-oz.) chicken broth
    1 can (10-3/4-oz.) cream of chicken soup
    Chopped fresh parsley, if desired

    In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken and onion in oil 6 to 8 minutes, stirring frequently, until browned and onion is just tender.

    Stir in remaining ingredients except parsley. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Uncover and simmer 5 to 8 minutes longer, stirring occasionally, until noodles are tender.
    Sprinkle with parsley.

    Yields: 4 servings (1-1/4 cups each)
 

 

 

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