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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 8 | ounces | cooked egg noodles | 1 | tablespoon | butter | 2 | tablespoons chopped | Onion chopped | 10 | ounces | Cream of Mushroom Soup, 98% Fat Free | 1 | cup, shredded | shredded cheddar cheese | 1 | pound, raw | 4 cooked boneless chicken breast- chopped | 2 | tablespoons | Pimento Diced | 1 | tablespoon | parsley flakes |
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Steps
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Sequence
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Step
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| | 1 | Cook the noodles according to package directions; drain. While noodles are cooking, grill off chicken breast and cube into 1/2-inch pieces. | | 2 | Melt the butter in a large skillet over medium-high heat. Saute the onions until tender (about 3 min). | | 3 | Add the soup, cheese, and 1/4 cup water to onion mixutre; mix well. Cook over medium-high heat, stirring frequently, until the cheese is melted (about 3 min). | | 4 | Stir the cooked noodles, chicken, pimientos, and parsley into the soup mixutre. Cook, stirring occasionally, until heated through (about 2 min). Serve immediately. |
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