CHICKEN & NOODLE SKILLET
This is the first in a series of recipes which I will be using with the grocery store sales each week. Most ingredients are on the sales list. At the bottom of each recipe, I will be posting the total cost per serving using some items on sale for the week.
INGREDIENTS
- 1 TBSP Veg. Oil
- 1 lb. Boneless Skinless Chicken Breasts – cut in bite-size pieces
- 1 med. onion, chopped (1/2 cup)
- 1 cup ready-to-eat baby carrots cut in half lengthwise
- 1 cup frozen cuts broccoli
- 1 cup uncooked egg noodles (2 oz.)
- 1 can chicken broth (14 oz.)
- 1 can condensed cream of chicken soup (10 3/4 oz.)
- Chopped fresh parsley, if desired
DIRECTIONS:
1. In a nonstick skillet, heat oil over medium-high heat. Cook chicken and onion in oil 6-8 min., stirring frequently, until chicken is brown and onion is just tender.
2. Stir in remaining ingredients except parsley. Heat to boiling, reduce heat. Cover and simmer 10 minutes. Uncover and simmer an additional 5-8 minutes, stirring occasionally, until chicken is no longer pink in center and noodles are tender. Sprinkle with parsley if desired.
I really like this recipe because it is tasty, fairly easy to make (takes less than 40 min.), and you can get kids to eat it even with all the veggies. Also using items on sale makes it very budget smart, and it can be doubled if need be.
This meal serves four and costs approximately:
$3.65 for four – that’s just .91 a serving using the following sale items.
BEST BUYS:
- Chicken Breast – .99 lb. at Taylor’s IGA (can take out bone and use)
- IGA Cream of Chicken Soup – .67 at Taylor’s IGA
- Chicken Broth – .69 (bought at Wally World)
- Onions – .49 – 3 lbs. (used one medium) – 10 cents
- Carrots – $1 – (bought last week on sale) – .50 for recipe
- Broccoli – $1 – Kroger – .50 for recipe
- Foulds Noodles – 12 oz. – $1 – Carnival – about 17 cents for recipe
- 48 oz. Vegetable Oil – Corner Market – 2/$5 – 96 TBSP in 48 oz = about 3 cents a TBSP
Of course, I invited the other half of Frugal Creations over to sample this (she had just gotten about four spears of fresh asparagus out of her garden) so this was added to my version of the recipe. No cost but tasted wonderful! We added a small salad for a well rounded meal.
