We rummaged around in the cabinet and pantry for ideas and options. Tomato soup to the rescue! We added the can of condensed tomato soup, half a can of water, a decent sprinkling of Italian seasoning, and voila! We had the dish you see above. It was very good and so surprisingly simple. I told my daughter I had to add this to the Quick and Easy recipe blog so here it is in a more traditional recipe format:
- 1 boneless, skinless chicken breast
- 1 to 1-1/2 cups dry egg noodles
- 1 can condensed Tomato Soup
- Water
- Italian seasoning to taste (about 1 tsp)
Put about 2 quarts of water into a 3 qt sized saucepan. Add a pinch of salt and put a lid on it and bring it to boiling. Carefully add the dry egg noodles. They'll take about 10 minutes to cook.
While the noodles are cooking, cut up the chicken breast into bite-sized pieces. Saute in a frying pan (about 10" diameter or so will work just fine.) We used a nonstick pan, but if you don't have a nonstick pan, you might want to add about 1/2 TBSP Olive Oil or vegetable oil to the pan. Cook until done.
Add the tomato soup and half a can's worth of water. Sprinkle on the Italian seasoning and mix well.
Drain the noodles and return them to the saucepan. Add the chicken and soup mixture to the noodles and stir.
OPTIONS:
*If you want the recipe to be more creamy in consistency, you could add about 1/4 cup of sour cream at the very end. Do not allow the mixture to boil if you add sour cream.
*You could also use canned chicken breast for this and completely skip the saute step.
*You could try this recipe with ground beef, but replace the tomato soup with cream of mushroom soup. Don't add Italian seasoning, but you could use something like 1/2 of a dry onion soup packet. It would probably turn out like a homemade Hamburger Helper.
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