Quick & Easy Lunch or Dinner.
Tangy and mouth-watering, this is one of those dishes that I started making in college. It's cheap and easy, and unbelievably fast. Best of all, it's filling and if you use lowfat cream cheese, it's not heavy in calories.
I use canned chicken to save time, but you can easily add chicken breasts instead. Just cook them first and all the mixture over it.
Granny Mae Wisdom--Chicken is best when it's covered by something nummy!
You can also put it on toast or over biscuits. Be imaginative!
Basic Recipe
2 cans of canned chicken
1/4 chicken broth
1 container chive & onion cream cheese spread (I use Philly)
1 cup chopped bacon
3/4 cup mirapoix (onions, celery, carrots)
1/4 cup English peas Salt & Pepper to taste
Cooked egg noodles
1. Cook noodles according to package.
2. Place broth and cream cheese in a microwavable bowl and nuke for 45 seconds.
3. Saute mirapoix and chicken in 2 TBS of Olive Oil, and salt and pepper to taste.
4. Once vegetables are tender and chicken is white, cover with broth and cream cheese mixture.
5. Add in peas.
6. Cover noodles with chicken and serve.
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