Chicken and noodle skillet dinner

Another things in common with many of my dishes is that they generally involve either chicken or ground turkey.  Sometimes ham.  This dish (found in Better Homes and Gardens Big Book of 30 minute dinners) originally called for pork... but I used chicken.  It's cheaper.

Ingredients: 

• 3/4 pound chicken
• $3 pounds for $6
• 1 medium onion
• about $.50
• 1 tablespoon cooking oil
• 3 cups of frozen broccoli, cauliflower, and carrots
• $1
• 4 ounces dried noodles of your choice
• Usually around $.80 for 16 ounces
• 1 10.75-ounce can of cream of celery
• $.70
• 1 cup chicken broth (bouillon) (this is 1 bouillon cube)
•  $13 for 226 cubes
• 3/4 cup water
• 1/4 teaspoon pepper

Dishes and utensils:

• Cutting board
• Knife
• Large skillet

People fed: 3-4

Total Cost:  $3.25


Cook time: 30 minutes


Directions:


Defrost the chicken (or whatever meat you want to use) and cut it into thin "bite-sized" pieces.  Also chop up the onion.  In the skillet combine the oil, meat, and onion.  Cook until the chicken is no longer raw (or about 4 minutes on medium-high).  Add in the vegetables, uncooked noodles, soup, broth*, water and pepper.

*Separately (and beforehand), put a bouillon cube in 8 ounces of water and heat it to a boil, be it in the microwave or on the stove. Whichever is your preference.  This makes 1 cup of broth.

Keep stirring your nonsense until the soup is well mixed with everything else.  That should be a good indicator of how well everything is mixed together.  Bring this to a boil.  When it starts boiling, reduce the heat (to a low or medium-low) and cover.  Let it simmer for 12 to 15 minutes, stirring on occasion.  Taste a noodle or vegetable to see if it's done.  If the noodle is cooked and/or the vegetable is hot, then it's done!