2cupschopped cooked chicken breastI used leftover rotisserie chicken
2cupsdried whole grain egg noodles
1teaspoonseasoned salt
1/2teaspoondry mustard
1/2teaspoonchili powder
1/4teaspoonblack pepper
1cuphalf and half
1tablespoonflour
1cupchopped fresh broccoli
1/2cupfrozen peas
4biscuits
Instructions
In a large saucepan heat olive oil over medium high heat. Add carrots, celery, onion and minced garlic; sauté about 5 minutes or until vegetables are tender, stirring occasionally. Stir in chicken broth, chicken, noodles, seasoned salt, dry mustard, chili powder and pepper. Bring to boil, reduce heat and cover. Simmer for 6 minutes or until noodles are tender.
In a small bowl whisk together half and half and flour and add to the saucepan. Stir in broccoli and peas. Simmer for 5 minutes more until slightly thickened. Serve with biscuits.