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Recipe By: Amy Cobb

Skillet Chicken Casserole


  • 4 cups (6 oz) uncooked medium sized egg noodles
  • 1 TBSP butter
  • 3 boneless skinless chicken breasts, halved and cut into small chunks
  • 1 medium onion, chopped (1/2 cup)
  • 1 can condensed chicken soup
  • 1/2 cup chicken broth
  • 1 can mushrooms or fresh mushrooms sautéed in butter
  • 3/4 cup frozen peas


Cook noodles and drain.
In a skillet, melt butter over medium heat.
Add chicken, cook about 5 min until there is no pink.
Add celery and onions, cook 5 more minutes.
Stir in soup, mushrooms, broth, and peas. Bring to a boil.
Reduce heat, cover, and simmer for 10 minutes.
Add noodles and mix.

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