Melt butter in a large skillet over medium-high heat. Cook onions and celery until softened, about 5 minutes. Add broth and pepper. Bring to a boil.
We take the classic, but put it in a skillet. Use Hy-Vee Short Cuts vegetables to cut down on time.
Servings and Ingredients
|1 tbsp.||Hy-Vee butter|
|½ c.||onions, diced|
|½ c.||celery, diced|
|3 c.||Hy-Vee chicken broth|
|⅛ tsp.||Hy-Vee pepper|
|¼ c.||Hy-Vee flour|
|1 c.||Hy-Vee skim milk|
|1||Hy-Vee large egg|
|2 c.||chicken breast, cooked, diced|
|2 c.||Hy-Vee wide egg noodles, cooked|
|2 c.||Hy-Vee frozen mixed vegetables|
Things To Grab
- Large skillet
- Small bowl
Meanwhile, place flour in a small bowl. Gradually whisk in milk, stirring thoroughly. Stir in egg; set aside.
When broth boils, stir in chicken and noodles. Return to a boil. Gradually stir in flour mixture and bring to a boil. Stir in mixed vegetables. Heat through before serving.
Place mixture in a 2-quart casserole dish. Top with Hy-Vee refrigerator biscuits and bake according to biscuit package directions.
Use leftover cooked turkey breast instead of chicken breast.
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 95mg
- Sodium: 520mg
- Total Carbohydrates: 26g
- Protein: 22g