Need a quick and easy weeknight meal? Need a meal you can freeze? I have you covered! I found this on Pinterest and I've been wanting to make this for SO long and for some reason have been putting it off. Well I finally did it, and it was just what I expected - yummy, filling & comforting. Oh, but it's a lightened up version, so it's not too bad for ya, another score. I kinda thought it was going to taste like goulash, but with chicken. I was right, it does. Not that that's a bad thing, my grandma's goulash is one of my favorite meals of all time. Okay okay, enough chatting, here's the deets.
1 lb chicken breasts, cut into bite sized pieces
1/2 box elbow noodles
1 small onion, diced
1 container mushrooms, sliced
1 c chicken broth
1 can diced tomatoes
1/4 fresh parsley, chopped(next time I won't use this, didn't add much to the overall dish)
1 c reduced fat shredded sharp cheddar
spices(I used mrs. dash, s&p)
Get your pasta water(salted) going, and in the meantime cook your chicken in a medium skillet over medium-high heat. I used some olive oil and seasoned it with mrs. dash. Once that's cooked I used that same pan for my mushrooms & onions and let them go at it for a few. At some point your pasta water boiled and you should have thrown in your noodles(duh!). In a casserole dish put in your cooked chicken, parsley, tomatoes(drained slightly), chicken broth, your onion & mushrooms and half of your cheese. Mix it all together until it's combined. Add your noodles then mix some more. Top with the remaining cheese & bake at 400 for about 25-30 mins or until cheese is melted and it's bubbling.
It was yummy, I had seconds. Right out of the casserole dish. I have no shame.