Cheesy Skillet ChickenPosted: May 28, 2009
A great easy weeknight recipe found on Lauren’s Kitchen Blog. Not sure who originally came up with it, but it has been going around the cooking board for quite a while now and it is great. I would drain some of the tomato juice out and use a bit less milk and soup since it seemed very runny, but all and all it was great!
2 cups of pasta
3/4 lbs chicken, cut into pieces
1 can Healthy Request cream of chicken soup
1 (15 ounce) can diced tomatoes
1 1/2 cup of milk
1 tbsp dried basil
1 tbsp dried oregano
1 tbsp garlic powder
1 tsp salt
1 tsp black pepper
1/4 cup shredded mozzarella
Cook the pasta as directed. Heat 10 inch skillet over medium high heat. Add chicken & cook thoroughly. Reduce heat to medium; stir in soup, tomatoes, milk and seasonings. Stir in cooked pasta. Cook about 8 minutes, stirring occasionally until bubbly & heated through. Sprinkle with cheese. Reduce heat, cover & let stand about 5 minutes.