Oh, Chicken Noodle Stew, how do I love thee? Let me count the ways.
- You are delicious.
- You are quick and easy.
- The whole family loves you.
- You are a whole meal in one.
- I always have the ingredients to make you.
I think I need more sleep. ;) Here is the recipe for a quick yet delicious meal that has something for everyone. I found the original recipe in Quick Cooking Jan/Feb 2001 magazine and adapted it a little. Enjoy!
Chicken Noodle Stew
4 pieces chicken tenderloin cut into slices
1 medium onion chopped
1 tbs vegetable oil
1 can chicken broth
1 can cream of chicken soup
2 cups frozen mixed veggies
1 tsp lemon pepper seasoning
3 cups egg noodles, uncooked
In a large skillet (really, use a big one or you will be sorry) cook chicken and onion in oil until chicken is no longer pink; drain. Combine broth, soup, veggies and seasoning. Add to the skillet. Bring to a boil. Stir in noodles. Reduce heat, cover and simmer for 10 minutes or until the noodles and veggies are tender. Rejoice in the fact that you only have one pan to wash. :)
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