Creamy Chicken Noodle Skillet

  

During the week, I like to keep suppers pretty much on the simple side.  Mind you, if I am honest, I like to keep suppers pretty much on the simple side anyways.  

I had way more than enough of complicated when I was working as a chef, more than enough to last a lifetime  

  

That's not to say that I won't ever do complicated . . .  just that complicated will be a rarity on my page because I can't be bothered for the most part!  

Delicious and simple works for me!  

  

Quick and easy also works for me.   I save complicated for the weekend, or when we are having special guests.   

That's why I just adore recipes like this one I am showing you here today.  It's super simple, quick and easy . . . and delicious on top of it all.  

 

AND . . .  it all cooks in one pan, so clean up is a breeze!  Not only that, but it is very economical.  

With two large single boneless, skinless chicken breasts you can feed a family of four heartily and nobody will feel hard done by in the least!    

   

With it's hearty chunks of chicken, chopped vegetables, noodles and that creamy sauce, it will have your family licking their chops and begging for more.   

Especially if you serve it up with some hot biscuits/scones.  (I'll pop my mum's recipe down below.  They're the best!)  That's what we love to have with it.  I guarantee everybody will be happy!  

And that my friends, makes me happy.  ☺  

*Creamy Chicken Noodle Skillet*
Serves 4

Printable Recipe  

A  delicious stove top casserole which is a real family pleaser!  NO heating of the oven means the kitchen stays cool!  Serve with fresh biscuits  for a fabulous family style supper.   

2 large single boneless, skinless chicken breasts, cut into cubes

2 TBS sunflower oil

1 medium onion, peeled and chopped

2 medium carrots, peeled and chopped

2 stick of celery, chopped

fine sea salt and freshly ground black pepper to taste

450ml of chicken broth (2 cups)

1 tin of condensed cream of chicken soup

1 soup can of milk

1 TBS dried parsley flakes

1 tsp dried thyme

1 tsp garlic powder

1/2 pound flat noodles, broken if long

a handful of frozen petit pois

180g of grated strong cheddar cheese, divided (1 1/2 cups)

chopped fresh parsley to garnish    

Heat the oil in a large deep skillet.   Add the chopped vegetables.  Cook, stirring, without browning over medium high heat until they beging to tenderize.  Add the chicken.  Season with some salt and black pepper.  

Cook, stirring over medium heat, until the chicken is no longer pink, but don't allow it to brown.   Add the chicken broth, soup, milk, parsley flakes, thyme, garlic powder and noodles.  Stir well together.   Bring to the boil, then reduce to low and allow to simmeror 20 to 25 minutes, stirring every five minutes or so to help keep the pasta from sticking together.     

Add the peas during the last five minutes of cooking.   Stir in 120g (1 cup) of the cheese and allow it to melt in.  Remove from the heat and top with the remaining cheese.  Cover and allow to rest for 5 to 10 minutes before serving.  Sprinkle with the parsley and serve.  




*Mom's Baking Powder Biscuits*
Makes about 36
Printable Recipe

My mom makes the best baking powder biscuits in the world.  Now you can too.

280g plain flour (4 cups)
8 tsp baking powder
1 tsp salt
2 TBS granulated sugar
 220g white shortening (1 cup)
2 large free range eggs
335ml  milk (1 1/2 cups)

Preheat the oven to 180*C/350*F/ gas mark 4.  You will need several large baking sheets.  No need to grease them.

Whisk together the flour, baking powder, salt and sugar in a bowl.  Drop in the shortening and cut it in with two round bladed knives or a pastry blender until the mixture resembles coarse crumbs.  Beat together the milk and eggs until well combined.  Add to the dry mixture and stir with a fork until you have a soft dough.  You may not need all the liquid.  Turn out onto a lightly floured board and knead a few times.  Pat out to 1/2 inch thickness.  Cut out with a sharp 2 inch round cutter, giving the cutter a sharp tap straight down and up without twisting.  (Twisting will give you lop sided biscuits.)  Place onto the baking sheets, leaving some space inbetween the biscuits for crispy all around biscuits, or close together for soft sided biscuits.

Bake for 20 to 25 minutes, until well risen and browned.  Serve warm.  Any leftovers can be stored in an airtight container and reheated in the microwave for a few seconds.  These also freeze really well. 

  

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