Week 24: Recipe #5--Chicken-Noodle Bowls

This recipe is from Parents magazine (see link below).  Great for a cold December day.  I used a rotisserie chicken to save on some time.  It was a hit!  The girls love pasta, and Lily loved the "chippies" on top.  I served this with bread and fruit.  Makes 6 servings.

Photo from parents.com

You'll Need:

• 2 c. wide egg noodles, uncooked
• 1 pkg. (32 oz.) chicken broth, divided
• 1/4 c. all-purpose flour
• pinch of poultry seasoning
• 1 bag (12 oz.) steam-to-cook frozen vegetables
• 2 c. cooked chicken, diced
• 2/3 c. instant potato flakes (I normally NEVER use these, but did for this recipe)
• 1/4 c. milk
• 1 Tblsp. butter
• 1/8 tsp. salt
• 1 bag (5 1/2 oz.) baked potato chips, crushed

Preparation:

1. Cook noodles in salted water until just done; drain and set aside.  Pour 1 cup of broth, the flour, and poultry seasoning into a jar with a tight-fitting lid and shake to blend.  In large saucepan, heat remaining 3 cups of broth to boiling over high heat; whisk in broth-flour mixture and continue to whisk while broth comes back to a boil.  Lower heat and simmer mixture until slightly thickened, about 3 minutes.
2. Cook vegetables in microwave as directed, about 4 minutes.  Stir cooked vegetables, noodles, and chicken into broth.  Divide mixture among 6 ramekins or ovenproof bowls.
3. Heat broiler.  In a bowl, combine potato flakes, milk, butter, salt, and 1/2 cups water.  Cover and microwave 2 to 3 minutes, until thickened.  Stir in crushed potato chips.  Place ramekins in a baking pan.  Divide and flatten potato mixture into 6 disks.  Place on top of ramekins and broil 1 to 2 minutes or until topping is crispy.  

Recipe and link:  http://www.parents.com/recipes/cooking/family-favorites/dinner-in-25-minutes/?page=2