Nacho-Style Chicken & Noodles
This recipe came from the back of a package of Hy-Vee egg noodles many years ago-
1 T. vegetable oil
1 lb. skinless, boneless chicken breasts cut into thin strips
1 1/4 c. milk
1 can cream of chicken soup
2 cups shredded taco cheese
1 can diced green chilis
1 small can sliced black olives
1 package wide egg noodles
In large sauce pan over medium heat oil then add chicken. Cook 5 minutes. Stir in milk and soup. Heat just to boiling. Reduce heat and stir in 1 1/2 cups cheese, olives and chilis. Stir until cheese melts. Cook noodles separate. Toss noodles and sauce. Sprinkle with remaining cheese.
This sounds pretty tasty. I bet the family would like it.
ReplyDeleteThis looks pretty good, although I'd probably use coconut oil instead.
ReplyDeleteNice and easy to make
ReplyDeleteThis sounds excellent, thanks for sharing.
ReplyDeleteThis sounds interesting. I will have to try it.
ReplyDelete