Chicken Noodle Supper

By Grammie926

The egg noodles and chicken are cooked together in a single large skillet.

Ingredients

• 1 lb (500 g) skinless, boneless chicken breasts or legs
• 1 tbsp (15 mL) butter
• 1 tbsp (15 mL) vegetable oil
• 1 large onion, finely chopped
• 1 cup (250 mL) sliced mushrooms
• 1 clove garlic, finely chopped
• 1/2 tsp (2 mL) dried basil
• 1/2 tsp (2 mL) dried oregano
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) pepper
• 3 tbsp (45 mL) all-purpose flour
• 3 cups (750 mL) milk
• 1 tbsp (15 mL) Dijon mustard
• 3 cups (750 mL) egg noodles, uncooked
• 1 pkg 10 oz (300 g) frozen mixed vegetables

Details

Servings 4
Adapted from dairygoodness.ca

Preparation

Step 1

Cut chicken in to 1 in (2,5 cm) cubes.

In a large skillet, cook chicken in the butter and oil over medium heat for 5 minutes. Add onion, mushrooms, garlic, herbs, salt and pepper; cook until onion is tender. Stir in flour; cook for 1 minute.

Gradually add milk; cook and stir until sauce comes to a boil and thickens. Add mustard and noodles. Return to boil and simmer for 15 minutes, adding frozen vegetables after 10 minutes.

Stir before serving.