Tuesday, February 18, 2014
Chicken Noodle Skillet-Casserole
This is another really quick and easy recipe that we have often. Totally comfort food.
2 cups thin egg noodles
1 chicken bullion cube
Skinless, boneless frozen chicken thighs...about a pound (I cover bottom of skillet)
1 tsp rotisserie chicken seasoning
1 tbsp minced garlic
1 medium onion, chopped
1 cup carrots, thinly sliced
2-3 ribs celery, thinly sliced
1/2 cup frozen peas (optional...I didn't use them this time, but usually do)
1 can condensed cream of chicken soup, plus about 1/3 can water
Salt & Pepper to taste
In one pot, boil egg noodles until tender according to package directions. For flavor, I add a bullion cube to the water.
In skillet, cook oil (about 1-2 tbsp), chicken, onion, carrots, garlic, seasoning and celery on medium heat, covered, until chicken is cooked through and veggies start to tenderize. Stir occasionally. This usually takes about 10 minutes. At this point, I chop the chicken into bite-sized pieces. Add soup, water, and peas (if using). Bring to simmer, and continue to simmer until the veggies are fork-tender and peas are heated through. Stir in egg noodles, add salt and pepper to taste.
This makes two heaping servings. I think I calculated them to be about 60 carbs each, so definitely not a low-carb meal, but delicious anyway.