Mushroom Chicken Noodles

I came across this recipe recently and was pleased to see that it's all pantry-friendly!  I do like the challenge of seeing what types of regular recipes I can adapt to use only ingredients that store easily in the pantry, but yummy recipes that don't require any changes are pretty fantastic, too.  Plus, this one is so fast.

I don't care for mushrooms, but the mushrooms here just come from a cream of mushroom soup, so they're not very strong.  This recipe can be made with any kind of noodles, so use your favorite or go with what you have.

MUSHROOM CHICKEN NOODLES

PREP TIME:  5 minutes
COOK TIME:  15-20 minutes

INGREDIENTS

• 16 oz. noodles, cooked and drained
• 12-oz. can evaporated milk
• 2 Tbsp. flour
• 1 Tbsp. parsley
• 2 Tbsp. dried minced onion
• 1 can cream of mushroom soup
• 1 c. freeze-dried chopped chicken (rehydrated according to package directions) or 12.5-oz. can chunk chicken breast, drained

DIRECTIONS

In a medium saucepan, pour in about half the can of evaporated milk and whisk in flour.  When smooth, whisk in the rest of the milk.  Stir in parsley and onion.  Bring to a boil over medium-high heat, stirring often.  When it boils, reduce heat to low.  Whisk in the mushroom soup until smooth.  Drain the can of chicken and stir it into the sauce.  Warm through.  Mix into the cooked noodles and serve hot.

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