Ingredients:
2 tablespoons butter or 2 tablespoons margarine
3/4 cup boneless skinless chicken breasts, cut into 3/4 inch pieces
1/4 cup finely chopped onions
1 (14 1/2 ounce) cans chicken broth
6 ounces wide egg noodles, uncooked ( 3 3/4 c)
1 (10 ounce) packages frozen peas and carrots
1 can condensed cream of mushroom soup
3/4 cup milk
3/4 cup grated parmesan cheese
Directions:
In 5 qt saucepan over medium heat, melt butter.
Add chicken and onion and cook 5 minutes or until chicken is no longer pink.
Add chicken broth and heat to boiling.
Stir in uncooked noodles and vegetables, stirring to coat with liquid.
Cover, simmer on medium heat for 8 minutes or until most liquid is absorbed.
Be sure to stir every 2 minutes.
Meanwhile, in medium bowl, stir together soup, milk and parmesan until smooth.
Add to noodle mixture and simmer until heated through.
Servings: 6
Time preparation: 5 min.
Time total: 25 min.