1 tablespoon vegetable oil
1 pound boneless skinless chicken breast halves, cut into bite-size pieces
1/2 cup onion, chopped
1 cup baby-cut carrots, cut lengthwise in half
1 cup frozen broccoli cuts
1 cup uncooked egg noodles
1 can (14 ounces) chicken broth
1 can (10 3/4 ounces) condensed cream of chicken soup
Chopped fresh parsley, if desired
In 12 inch nonstick skillet, heat oil over medium-high heat. Cook chicken and onion in oil 6 to 8 minutes,stirring frequently,until browned and onion is just tender.
Stir in remaining ingredients except parsley. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Uncover and simmer 5 to 8 minutes longer, stirring occasionally, until noodles are tender. Sprinkle with parsley.
4 servings (1 1/4 cups each)
KITCHEN TIP: Using one 9 ounce package of frozen diced cooked chicken breasts will reduce the cooking time. Be sure to thaw the chicken first. You can join Unsolved Mysteries and post your own mysteries or
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