Chicken 'n' Noodles Parmesan
Heidi Monson
When my kids were in elementary school, this was a requested favorite meal and it allowed me to use canned chicken from my food storage.
4 Tbsp. butter, divided
3/4 cup sliced carrots
1 cup half and half
1/2 tsp. pepper
1/8 tsp. nutmeg
1/2 cup grated parmesan cheese (can use Kraft green can)
1/2 cup frozen peas
2 cans Premium chunk white chicken, drained
8 oz. wide or extra wide egg noodles, uncooked
In 2 qt. sauce pan over medium heat, in 2 Tbsp. hot butter cook the carrots until tender and liquid begins to evaporate, stirring occasionally. Stir in the half and half, remaining butter, pepper, and nutmeg. Heat to simmering. Meanwhile, cook noodles according to package directions; drain. In large serving bowl, gently toss hot noodles with chicken mixture. Serve immediately with additional parmesan cheese is desired. Serves 6.
When my kids were in elementary school, this was a requested favorite meal and it allowed me to use canned chicken from my food storage.
4 Tbsp. butter, divided
3/4 cup sliced carrots
1 cup half and half
1/2 tsp. pepper
1/8 tsp. nutmeg
1/2 cup grated parmesan cheese (can use Kraft green can)
1/2 cup frozen peas
2 cans Premium chunk white chicken, drained
8 oz. wide or extra wide egg noodles, uncooked
In 2 qt. sauce pan over medium heat, in 2 Tbsp. hot butter cook the carrots until tender and liquid begins to evaporate, stirring occasionally. Stir in the half and half, remaining butter, pepper, and nutmeg. Heat to simmering. Meanwhile, cook noodles according to package directions; drain. In large serving bowl, gently toss hot noodles with chicken mixture. Serve immediately with additional parmesan cheese is desired. Serves 6.
Comments
Post a Comment