APT25: Winner Chicken Dinner

An easy one skillet meal.

It is very possible that this dish exists in the world by another name and I just don’t know it. So, I’m not claiming to have created anything new. But, this was super easy and I wanted to share. My goal here was just to make dinner using up what I already had in the cupboard.

In a sauté pan (a.k.a. deep skillet) put:

• 2 (10.75 oz) cans of Campbell’s Condensed Chicken Noodle Soup
• Using the soup can, two cans of water
• Two uncooked chicken breasts
• Let cook on medium and concentrate on getting the chicken fully cooked first. I advise against putting it on high heat unless you are going to stand over it. Mine bubbled over on high heat when I walked away from the stove. (Because, of course it did.) Maybe 15–20 minutes, your cooking time may vary. Don’t worry about cutting a little slit in the chicken to see if it’s cooked yet. Lid on.
• At this point, add half a bag of wide egg noodles. I prefer the Light ‘n Fluffy brand. As I only had half a bag of wide egg noodles in my cupboard, that’s what went into the pan. Lid on.
• At this point, you may also want to put seasoning on just the chicken breasts. Since condensed soup has lots of sodium, I recommend NOT adding more salt. Oregano, paprika, garlic, black pepper are good options.
• The wide egg noodles should soften from the soup and juices. Simmer on low with the lid on.
• Right before I was ready to serve it, I turned off the heat and mixed in some cream cheese which brought the whole dish together. I would have used sour cream or Greek yogurt if I had any, so those would work as well.
• If you want some greenery in with this dish, broccoli or string beans might work. Make vegetable enhancements to your liking.
• Enjoy!

It kind of looks like Chicken Stroganoff!