Prep Time 15m
Cook Time 30m
Ready Time 45m
Yield 4 servings

  • 4 boneless, skinless chicken breast halves
  • 2 tablespoons Crisco® Pure Vegetable Oil
  • 2 cups egg noodles, cooked according to package directions, drained
  • 1/4 cup Pillsbury BEST™ All Purpose Flour
  • 1 cup milk
  • 2 cups cut-up fresh vegetables or frozen vegetables, cooked until crisp tender
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon chopped parsley
  • 1/4 teaspoon salt
  • 1/8 to 1/4 teaspoons pepper
Preparation Directions
  • Step 1Heat oil in large skillet over medium heat. Add chicken. Cook a few minutes to brown, turn over and reduce heat to medium-low. Cook until internal temperature reaches 165°F. Remove from skillet. Cut into bite-size pieces. Remove skillet from heat.
  • Step 2Stir flour into drippings in skillet. Stir in milk. Cook and stir over medium-high heat until mixture begins to thicken.
  • Step 3Stir in vegetables, chicken broth, cheese, parsley, salt, pepper and chicken. Cook a few minutes longer until vegetables are desired consistency. Combine with noodles. Serve.
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