Back-uh-the-can Skillet Chicken And Noodles

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons margarine
• 1/2 cup onion, diced
• 1/2 cup celery, diced
• 24 ounces chicken broth (about 3 cups)
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup flour
• 1 cup milk
• 1 egg
• 2 cups cooked chicken
• 2 cups cooked wide egg noodles
• 1 cup frozen peas and carrot, partially thawed

Recipe

• 1 in a large skillet over medium high heat, melt margarine and cook onion and celery 3 minutes until onion is transparent.
• 2 add broth, salt and pepper, and bring to a boil. meanwhile, place flour in a small bowl and gradually stir in milk, mixing thoroughly, then stir in egg, mix well, set aside.
• 3 when broth boils, add in cooked chicken and noodles, return to a boil. gradually stir in flour mixture to thicken and bring to a boil.
• 4 add partially thawed peas and carrots and stir gently heating thoroughly. serve hot.