Chicken 'n' Noodles
16-20 oz. cooked, shredded chicken breasts
1 can 98% fat free cream of chicken soup
4 cups chicken broth
6 oz. (uncooked) pasta (I used egg noodles)
1 (10 oz) bag frozen mixed vegetables (green beans, corn, peas, carrots)
1 Tbsp. cornstarch dissolved in 2 Tbsp. water
In a large pot, combine the broth and cream of chicken soup. Bring to a boil and add the pasta. Simmer about five minutes, and then add the vegetables and chicken. Bring back to a boil, then reduce heat and simmer until the pasta is almost done. Add the cornstarch mixture to thicken. Makes 6 servings (approximately 1 1/3 cups each).
No comments:
Post a Comment
Feel free to leave a comment! I had to turn on comment moderation due to a ton of spam comments, but I will approve your comment ASAP.