Creamy Chicken Noodle Skillet

Tuesday, 3 June 2014

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  

Creamy Chicken Noodle Skillet  

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!  

Creamy Chicken Noodle Skillet  

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.  

Creamy Chicken Noodle Skillet  

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!    

 Creamy Chicken Noodle Skillet  

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


*Creamy Chicken Noodle Skillet*
Serves 4
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    

Creamy Chicken Noodle Skillet


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

*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. 

Creamy Chicken Noodle Skillet  

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com 


Follow my blog with Bloglovin

5 comments

  1. It's very mom kind of meal!
    Have a great day Marie!

    ReplyDelete
  2. Mmmm, looks homey and comforting and delicious! I'm squeezing this one into our menu soon! Chicken, noodles, creaminess, everything I love!

    ReplyDelete
  3. A simple but tasty dinner this evening. I can't get condensed soup here, but made a substitute using flour, butter, chicken broth and milk. That worked a treat. It was great that it all cooked in one pan - I used mafalda pasta which cooked nicely. We had it with salad and some garlic bread - yum!

    ReplyDelete
    Replies
    1. Like you, I really enjoy one pan meals Marie! I am so pleased you enjoyed it. A salad and some garlic bread are perfect with this. Thank you so much! xoxo

      Delete

Thanks for stopping by. I love to hear from you so do not be shy! Please don't attempt to leave spam or comments with links. They will be deleted immediately. I don't even read them. Your comments will also not be posted if they are nasty either to myself or to other readers. Play nice.