One Pan Chicken & Noodles
Yield
servingsPrep
10 minCook
25 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
onions
minced |
|
| ¼ | cup |
celery
chopped |
|
| 3 | tablespoons | butter |
|
| 2 | cups |
chicken
cooked, cubed |
|
| 6 | ounces |
noodles
uncooked |
|
| 1 | can | soup, cream of chicken |
|
| 2 ¼ | cups | chicken broth |
|
| 1 | teaspoon | lemon juice |
|
| ¼ | teaspoon | lemon juice |
|
| ¼ | teaspoon | black pepper |
|
| 4 | ounces |
mushrooms
with juice |
|
Trans-fat Free
Directions
In a dutch oven sauté the onion and celery in butter until tender.
Add the chicken and top with the noodles.
In a bowl combine the soup, broth, lemon juice, and pepper.
Pour over the noodles, moistening all.
Scatter the mushrooms on top.
Cover and bring to a boil.
Reduce the heat to simmer and cook for 15 to 20 minutes, stirring occasionally.
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