The trees know it, they know that fall is here. The days are getting shorter, the trees know it’s time to prepare for winter, the leaves slowly change color, the leaves fall to the ground and the trees rest, living through the winter on the water and nutrients it soaked up in the spring and summer.
If anyone was in denial about the arrival of fall weather in Michigan, yesterday morning’s drizzle, cold temperature and wind was a good slap back into reality (ok so it’s me, I’m always in fall/winter denial). It was one of those days when you could feel the change clear down to the bone. Our high reached 49 degrees but the wind made it seem much cooler. Fall is coming, there is no stopping it now. It’s funny, I can swear that the even the wind sounds different in the fall as it rustles through the trees. Maybe that’s because the leaves are brittle and beginning to fall.
It was a pretty quiet day on the home-front. I left work at 5:00 p.m. (yahoo), came home and started dinner, a new recipe, one that was quick and easy to put together. It actually went together a lot faster than I expected that it would. The one thing that took the longest was having to cut up and cook my chicken breasts but if you bought a rotisserie chicken or if you had left over chicken this dish could potentially be on your table in the amount of time it takes to cook the pasta, it’s that quick.
The combination Cream of Chicken/Mushroom soup along with the grated parmesan cheese give this dish a wonderful flavor. As I was preparing it I was almost afraid that it would taste like the chicken stroganoff that I make, but I was happily surprised that the flavor is completely different. If you’re looking for great tasting skillet dish, try this, it won’t disappoint.
As always, here is the link to the Campbell website and the original recipe:
Quick Creamy Chicken and Noodles
What You’ll Need:
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken and Mushroom Soup
1/2 cup milk
1/8 teaspoon ground black pepper
1/3 cup grated Parmesan cheese
2 cups cubed cooked chicken or turkey
3 cups medium egg noodles, cooked and drained
Chopped fresh parsley
Heat the soup, milk, black pepper, cheese, chicken and noodles in a 4-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Sprinkle with the parsley before serving