One-Pan Chicken 'N Noodles

One pan, thirty minutes, four happy campers. What more could you ask for from a chicken and noodles skillet recipe?

One-Pan Chicken 'N Noodles

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    slices OSCAR MAYER Bacon, cut into 1-inch pieces

  • 4

    small boneless skinless chicken breasts (1 lb.)

  • 2

    cups sliced fresh mushrooms

  • 1

    small onion, chopped

  • 2

    Tbsp. flour

  • 1

    can (14-½ oz.) fat-free reduced-sodium chicken broth

  • ¼

    cup water

  • 2

    cups egg noodles, uncooked

  • ½

    cup (½ of 8-oz. tub) PHILADELPHIA Cream Cheese Spread

  • ½

    tsp. zest and 1 Tbsp. juice from 1 lemon

  • ¼

    tsp. garlic powder

  • tsp. black pepper

Directions

Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet. Add chicken to reserved drippings; cook 2 min. on each side or until each breast is lightly browned on both sides. Remove from skillet; set aside. Add vegetables to skillet; cook 3 min. or until tender, stirring frequently. Add flour; cook and stir 1 min. Stir in broth and water; bring to boil, stirring frequently. Spoon vegetables to edge of skillet. Add noodles to center of skillet; press with back of spoon to completely cover noodles with broth. Top with chicken; cover. Simmer 7 to 8 min. or until chicken is done (165ºF), noodles are tender and sauce is thickened, stirring after 4 min. to combine sauce ingredients. Mix cream cheese spread, lemon zest, juice, garlic powder and pepper in medium bowl until blended. Add to ingredients in skillet; cook and stir 2 to 3 min. or until heated through. Sprinkle with bacon. NOTE: I used French Onion dip for potato chips since i didn't have Philadelphia cooking cream


Nutrition

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