Email to Cat      

Shortcut Chicken & Noodles

Source of Recipe


Internet






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
  






Instructions



1. 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.
   
   
2. Cook noodles in boiling, salted water just until tender.
   
   
3. 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