Casserole, Chicken & Noodles

By Judge99

Ingredients

• 2 tbsp margarine
• 3/4 pound boneless, skinless chicken breast, cut into 3/4 inch pieces
• 1/3 cup onion, finely chopped
• 1 can (14.5 oz.) low sodium chicken broth
• 6 oz. noodles
• 1 pkg. (10 oz.) frozen peas and carrots
• 1 can (10.75 oz.) cream of chicken/mushroom
• 3/4 cup milk
• 3/4 cup grated Parmesan

Preparation

Step 1

In a heavy 5 qt. saucepan over medium heat, melt butter, add chicken and onion. Cook 5 minutes or until chicken is no longer pink. Add chicken broth; heat to boiling. Stir in uncooked pasta and peas/carrots, stirring to coat evenly with liquid. Heat to boiling; reduce heat. Cover; simmer on medium heat 8 minutes, stirring occasionally, or until most liquid is absorbed. Meanwhile, in a medium bowl, stir together soup, milk, 1/2 cup cheese and pimiento until smooth; stir into pasta mixture. Simmer until heated through. Serve sprinkled with remaining cheese.