Quick Skillet Dinner

I found a recipe for a chicken and noodle dish you could do on the stovetop. I have linked the original post but I used it as more of an inspiration than following her recipe.

To begin with I really did not see a need to parboil chicken breasts for this dish. Especially since I had one small package of Thanksgiving turkey in my freezer. Using precooked chicken will lessen the prep time. The recipe author does address using canned chicken in her notes (she does not recommend it due to flavor).

I cut up the turkey bits and added 2 jars of my home canned turkey stock. I did not think I would have a lack of flavor in the dish. Of course I did not open a can of cream soup (perish the thought in this house LOL). I made a batch of my own homemade cream of mushroom soup to add to the mix. Shopping failure I had no carrots in the house (I haven't wanted to face the holiday food shopping craze this week) so those were not included.

I put the turkey, broth, cream soup and a bag of egg noodles in a big pot and set it to boil. Once it was boiling I turned down the heat and simmered for about 5 minutes. I did like her suggestion to turn off the heat and leave the pot covered to let the noodles finish cooking. This I did follow and it was perfect. Garlic powder was also added at the beginning of the cooking. I would have also added some dried parsley to give it a little color, but my DH tends to be suspicious of green things in his food and claims he does not like parsley?

I served it with a side of home canned pickled beets and tater rounds (these are simply tater tots that never grew up - I found them at my local Smith's (Kroger) grocery store). As usual I took a smashing picture that does not do the food justice.

It was declared very good by my family and was devoured by all. It heated up the next day for excellent lunch leftovers. This is a quick weeknight supper that you could get on the table in about 30 minutes with little to no prep work. Excellent warm your tummy food in the winter.