Chicken Noodle Hot Dish
Ingredients
4 cups
chicken stock
1 tsp.
chicken broth base (such as Orrington Farms brand)
10.5 oz. can
Pacific Foods Organic Cream of Mushroom Condensed Soup
10-12 oz. bag
frozen mixed vegetables
12 oz.
egg noodles
8 oz.
Kowalski's Signature Pulled Rotisserie Chicken Breast (from the Deli Grab & Go Case), gently shredded into bite-size pieces
1 tsp.
Kowalski's Signature Classic Garlic & Herb Rub (from the Meat Department)
4 tbsp.
Kowalski's Unsalted Butter
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
2 tbsp.
chopped fresh Italian parsley, for garnish
Directions
- In a large, deep skillet or saucepan, bring stock and broth base to a boil over medium-high heat.
- Stir in condensed soup and mixed vegetables.
- Add noodles; return to a boil (2-3 min.).
- Remove pan from heat; gently stir in chicken and seasoning rub.
- Add butter; stir until melted.
- Cover pan; let stand at room temperature for 20 min.
- Season to taste with salt and pepper.
- Transfer to a large serving dish or individual serving dishes; garnish with chopped parsley.
Tasty Tip:
- Love mushrooms? Add any variety with the noodles and condensed soup, or sauté separately and pile them on top of the finished dish.
