CHICKEN RECIPES
Chicken Noodle Skillet
Okay, let’s see if this works, I’ve been having so many blogger issues. Thought they were resolved...well not resolved but that I had figured out a way to get around them but I’m having trouble again. So frustrating! Yay it appears this is working though! And I;m so happy to share this delicious recipe with you! This recipe was adapted from Scattered Thoughts of a Crafty Mom.
2 tbsp butter
1/2 cup diced onion
1 tsp minced garlic
1 tsp granulated chicken bouillon
1/2 tsp salt
1/2 tsp pepper
3 cups chicken broth
4 cups egg noodles
1 rotisserie chicken (deboned and shredded)
3/4 cup heavy cream
1 cup frozen corn
1 cup frozen peas and carrots
Melt the butter in a large skillet and saute the onion until translucent. Stir in the garlic for 1 minute. Then stir in the the chicken bouillon, salt and pepper then pour in the chicken broth and stir in the egg noddles and chicken. Turn the heat up and cover. Let cook for 6-7 minutes, stirring occasionally. Stir in the cream and reduce the heat to medium low. Stir in the corn, peas and carrots and cook until the mixture thickens.
2 tbsp butter
1/2 cup diced onion
1 tsp minced garlic
1 tsp granulated chicken bouillon
1/2 tsp salt
1/2 tsp pepper
3 cups chicken broth
4 cups egg noodles
1 rotisserie chicken (deboned and shredded)
3/4 cup heavy cream
1 cup frozen corn
1 cup frozen peas and carrots
Melt the butter in a large skillet and saute the onion until translucent. Stir in the garlic for 1 minute. Then stir in the the chicken bouillon, salt and pepper then pour in the chicken broth and stir in the egg noddles and chicken. Turn the heat up and cover. Let cook for 6-7 minutes, stirring occasionally. Stir in the cream and reduce the heat to medium low. Stir in the corn, peas and carrots and cook until the mixture thickens.
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