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This creamy chicken and vegetables dish is made without the use of processed canned soup. It's absolutely delicious and made with real foods!
Mindi

Creamy Chicken and Vegetables | Serve Over Egg Noodles

This creamy chicken and vegetables dish is made without the use of processed canned soup. It's absolutely delicious and made with real foods!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • ½ cup diced onions
  • 1 large garlic clove minced
  • ½ teaspoon dried thyme
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups shredded chicken
  • 1 10- ounce bag frozen mixed vegetables
  • 32 ounces chicken broth
  • 1 teaspoon hot sauce optional
  • 4 tablespoons flour
  • 4 tablespoons Parmesan cheese finely grated
  • 1 12- ounce bag cooked egg noodles

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the onions and cook for 3 to 4 minutes.
  3. Add the garlic and all of the seasonings. Cook for another minute or until fragrant.
  4. Add the mixed vegetables, chicken, and the broth, reserving ½ cup.
  5. Bring the sauce to a simmer and cook over medium heat for five minutes.
  6. While the sauce is simmering, add the flour and reserved broth to a small bowl and whisk until smooth.
  7. Pour the flour/broth mixture into the pan and stir. Simmer for 3 to 4 minutes to thicken, stirring frequently.
  8. Turn the heat down to low, stir in the hot sauce and sprinkle in the Parmesan cheese, 1 tablespoon at a time. Completely work the Parmesan cheese in before adding more. Adding all of the Parmesan at once may result in it getting "gummy" and clumping up rather than melting into the sauce.
  9. Taste and adjust the salt, pepper, and hot sauce to your liking.
  10. You can either serve the sauce over the egg noodles or mix it all together.
  11. Garnish with minced Italian parsley, if desired.