Spicy chicken stir fry - We never did get around to making this from the last menu. So it's appearing again this current menu. ;)
Creamy Chicken and Noodles - This meal was okay. We ended up adding shredded cheddar cheese to it and decided it was better that way. I'll make it again with maybe some slight changes before I decide if I'll keep making it or not. I think next time I'll put the frozen veggies in sooner because whenever you open the lid to the slow cooker it takes it forever to get back up to a good temperature. I ended up giving up on the slow cooker and dumping the contents into a stovetop pan and heating it up that way and mixing it with the pasta in the pot.
2 cups sliced carrots (4 medium)
1 1/2 cups chopped onion (3 medium)
1 cup sliced celery (2 stalks)
2 tablespoons snipped fresh parsley
1 bay leaf
3 medium chicken leggs (2 lbs), skinned (I used frozen chicken breasts)
2 cans reduced-fat and reduced-sodium condensed cream of chicken soup
1/2 cup water
1 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
10 ounces dried wide noodles (about 5 cups)
1 cup frozen peas (or other frozen veggie if you hate peas like me)
1. In a 3 1/2 or 4 quart slow cooker place carrots, onions, celery, parsley, and bay leaf. Place chicken on top of vegetables. In a medium bowl stir together soup, water, thyme, and 1/4 teaspoon pepper. Pour over chicken and vegetables in cooker.
2. Cover and cook on low for 8-9 hours or on high for 4-4 1/2 hours. Remove chicken from cooker; cool slightly. Discard bay leaf.
3. Cook noodles according to directions; drain. Stir peas into soup mixture in cooker. Remove chicken from bones; discard bones. Cut meat into bite-sized pieces; stir into soup mixture in cooker. To serve, spoon chicken mixture over noodles; toss gently to combine.
396 calories for 1 1/2 cups chicken mixture plus 3/4 cup noodles.