Chicken Pot Pie Sauce with Noodles Make A Joyful Table p.194
Were you the kind of kid who ignored the crust and slurped up the creamy filling of every chicken pot pie your mom served? I must have had you in mind when I created this truly irresistible noodle-topping sauce! It's cozy and hearty all at once.
1 (10 3/4-ounce) can Healthy Request Cream of Chicken Soup 3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese 1 teaspoon dried onion flakes 1 teaspoon dried parsley flakes 1 cup (6oz) diced cooked chicken breast 1 cup (one 8-ounce can) sliced carrots, rinsed and drained 1 cup (one 8-ounce can) cut green beans, rinsed and drained 2 cups hot cooked noodles, rinsed and drained
In a large skillet sprayed with butter-flavored cooking spray, combine chicken soup, Cheddar cheese, onion flakes, and parsley flakes. Cook over medium heat until cheese melts, stirring occasionally. Stir in chicken, carrots, and green beans. Lower heat and simmer for 6 to 8 minutes or until mixture is heated through, stirring occasionally. For each serving, place 1/2 cup noodles on a plate and spoon about 2/3 cup chicken sauce over top.
Hints: 1. 1 3/4 uncooked noodles usually cooks to about 2 cups. 2. If you don't have leftovers, purchase a chunk of cooked turkey breast from your local deli.
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