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Fast Chicken Skillet Dinner
- 2 cups fine egg noodles
- 1 can cream of chicken soup
- 1/2 cup milk
- 1/4 cup mayonnaise
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 1/2 cups chicken -- cooked and chopped
- 10 ounces frozen sliced carrots -- thawed
- 3 ounces French-fried onions
- Cook egg noodles according to package directions; drain and set aside.
- In a large skillet, combine soup, milk, mayonnaise, onion powder, and
black pepper over medium heat; mix well.
- Stir in chicken, carrots, and
egg noodles;
- cook 6 to 8 minutes, or until heated through.
- Remove from
heat and sprinkle with French-fried onions.
- Serve with noodles immediately.
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