Chicken & Noodles

By 4_deb

Ingredients

• 2-3 tbsp vegetable oil
• 2 lb boneless, skinless chicken breats, cut in chunks
• 2 cans (10 oz) cream of mushroom soup
• 1 can (28 oz) condensed chicken broth
• 1 1/4 cups water
• 2 medium red peppers, cut in strips
• 1/4 tsp pepper
• 6 cups dry medium egg noodles
• grated parmesan cheese (optional)

Details

Servings 6
Adapted from campbellsoup.ca

Preparation

Step 1

Heat 1 tbsp oil at medium high in dutch oven or large heay bottomed saucepan. Add chicken and stir fry in batches until browned and cooked through (add oil as needed). Remove chicken, combine soup, broth, water, red pepper strips and pepper in same pan. Heat to a boil, stirring often. Add noodles and cook 5 minutes at medium heat, stirring often. Add chicken chunks. Cook 5 minutes or until noodles are cooked stirring often. Sprinkle with cheese.