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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Helen Higgins warms friends and family in Halifax County, Nova Scotia with her fast and flavorful stir-fry blend of chicken, veggies and noodles. TIP: Round out the meal with a crusty loaf of French bread. Ingredients:
1-1/2 cups cubed cooked chicken |
1 tablespoon canola oil |
1 package (16 ounces) frozen broccoli florets |
1 cup sliced carrots |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/2 cup milk |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 cups hot cooked egg noodles |
1/2 cup grated parmesan cheese |
Directions:
1. In a large skillet, saute chicken in oil for 2 minutes. Add broccoli and carrots; saute for 4-5 minutes or until crisp-tender. Stir in the soup, milk, salt and pepper; heat through. Serve with noodles. Sprinkle with cheese. Yield: 4 servings.
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