Chicken Noodle Casserole

Ingredients needed:

1/2 pound of carrots

1 tbsp chicken broth concentrate

1 chicken breast

1 yellow onion

3 stalks of celery

1 cup of peas (optional)

8 oz egg noodles (any shape is fine, as long as it's egg noodles)

Serving Size: This recipe makes two bowls of soup. If you wish to make more, double the recipe!

Instructions:

1. Bring a saucepan of salted water to a boil. Cut celery, onions, and carrots.

2. Add noodles to boiling water and cook until al dente. Drain, then return noodles to saucepan and toss with 1 teaspoon oil to prevent from sticking.

3. Cook chicken until it reaches 165 degrees. Let sit on cutting board and then cut into cubes. Cook onions, carrots, celery in skillet. Cook veggies until golden and beginning to soften.

4. Return chicken to skillet with veggies; season with salt and pepper. Add 1 tbsp of chicken broth concentrate, 4 cups water, a pinch of salt and pepper. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally, until carrots are tender.

5. Whisk 3/4 cup milk and 2 tablespoons flour and set aside. Stir milk-flour mixture into skillet with chicken and veggies. Simmer over medium-high heat, stirring, until sauce is thick enough to coat the back of a spoon. Transfer sauce to saucepan with noodles, stirring gently to combine and warm noodles.