Thursday, July 1, 2010

Chicken Slop

The title says it all. Last night I baked the most tastiest concoction ever known to man, which I will post shortly, so dinner had to be a quick one. I thought of the quickest thing possible. My mom always made this dish after long days and called it Crap on a Shingle (but substituted crap for the more offensive word.) ;)

If you are looking to prepare a well balanced meal in less than 15 minutes... you have got to try this!

4 to 6 chicken breasts
1 cup frozen peas
1 can of cream of chicken soup
1/2 cup milk
salt and pepper to taste
1/2 bag a large egg noodles

1) Cook noodles as directed on the package.
2) Cube chicken and fry over medium heat for 5 to 7 minutes over medium high heat. Once thoroughly cooked, add cream of chicken soup and milk. Stir briskly to combine. Toss in frozen peas and cook for an additional 4 to 5 minutes, until peas are soft and soup is fully heated.
3) Serve chicken mixture over top of noodles (or toast if you prefer...hence the "shingle" part of my mothers gourmet title.)

That's it! You've got your poultry, veggies and starch all in one dish.

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