Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Hy-Vee vegetable oil | ||
| 1 lbs. boneless, skinless chicken breasts, cut into thin strips | ||
| 1 ¼ c. Hy-Vee 1% milk | ||
| 1 (10.75 oz) can Hy-Vee condensed cream of chicken soup | ||
| 1 (8 oz) bag Hy-Vee shredded taco cheese, divided | ||
| 1 (2.25 oz) can Hy-Vee sliced black olives, drained | ||
| 1 (4 oz) can Hy-Vee diced green chilies, drained | ||
| 1 (12 oz) package Hy-Vee wide egg noodles, uncooked |
Directions
- Heat oil in a large saucepan over medium heat.
- Add chicken. Cook for 5 minutes or until no longer pink, stirring occasionally.
- Stir in milk and soup. Heat to just boiling.
- Reduce heat. Stir in 1 1/2-cups cheese, olives and chilies.
- Meanwhile, cook noodles according to package directions. Drain.
- Stir together noodles and chicken mixture. Top with remaining cheese.
Nutrition facts
Servings
550 Calories per serving
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 145mg
- Sodium: 920mg
- Total Carbohydrates: 48g
- Protein: 29g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 15%
0%
Iron 20%
0%
Calcium 40%