Weeknight Chicken and Noodles |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I threw this dish together in minutes and we all liked it. It is one of those things you can play with a bit. If you don't have red pepper, use green. If you don't have fresh mushrooms, use canned. You get the idea. Feel free to spice this up more if that is your dining preference. Ingredients:
4 -5 cups broad egg noodles |
2 tablespoons olive oil |
1 medium onion, chopped large |
1 medium red pepper, chopped large |
10 -12 mushrooms, sliced |
1 (10 ounce) can mushroom soup |
1/2 cup milk |
4 tablespoons sour cream |
1/8 teaspoon red pepper flakes |
2 cups roasted chicken breast, chopped in large pieces (use leftover or i really like the lillydale fully cooked, seasoned chicken for this) |
salt and pepper |
Directions:
1. Cook noodles in boiling water to al dente.
2. While noodles are cooking saute chopped vegetables in oil for about 5 minutes. (still crispy, but cooked).
3. Add in soup and milk, stir to combine.
4. Add sour cream and pepper flakes, stir to combine.
5. Add chopped chicken and stir carefully.
6. When mixture has returned to a light boil add in the noodles and stir.
7. Season to taste.
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