Creamy chicken and noodles

Creamy chicken and noodles is chocked full of vegetables and comes together quickly for an easy weeknight supper.  If you pre-chop your veggies this skillet meal can be table ready in 25 minutes!

Ingredients

2 Tbsp butter

2 Tbsp olive oil

18 oz white mushrooms - sliced

2 Tbsp fresh thyme - chopped

2 leeks - thinly sliced white and light green parts

2 carrots - chopped

2 celery stalks - chopped

3 Tbsp flour

1/2 cup white wine

2 cups chicken stock or broth

1/2 cup cream

3 cups cooked chicken (Rotisserie or poached) - pulled or chopped

1 bag extra wide Amish style egg noodles

3-4 Tbsp Dijon mustard

2 Tbsp chopped fresh dill

Heat the butter and oil in a large skillet over medium heat.

Add mushrooms and cook 10-12 minutes to lightly brown.

Add in the thyme, leeks, carrots, and celery.  Partially cover the pot and cook until the vegetables have softened, about 10 minutes.

Sprinkle in the flour and mix well - pour in wine and stock and bring to a bubble.

Lower heat to low and stir in cream and chicken

Cook noodles according to package directions.

Add Dijon mustard and dill sauce

Once noodles are cooked add them to the sauce and serve immediately

Pairs well with a simple green salad and a crusty bread.

Enjoy!