Original video by @applesauceandadhd — all credit to the creator.
Cheesy Chicken Broccoli Egg Noodles
A one-skillet dinner of cubed chicken and Amish egg noodles simmered in seasoned broth until the pasta soaks it all up, then folded with broccoli and melted cheese into a creamy, cheesy sauce. Weeknight comfort food that gets kids to stop whining after the first bite.
Ingredients
- —avocado oil
- —butter
- —garlic
- —chicken · deboned and cubed
- —all-purpose seasoning · creator uses her own blend; use whatever you like
- 5 cupswater · approximate
- —chicken bouillon · or substitute chicken stock for the water
- —Amish egg noodles
- —frozen broccoli
- —shredded cheese · whatever you have on hand
- —shaved Parmesan · not the whole amount
Steps
- 1
Heat avocado oil and butter in a large skillet, then add garlic.
- 2
Add the cubed chicken and season with all-purpose seasoning. Wash your hands, the knife, and the cutting board after handling raw meat.
- 3
Pour in about 5 cups of water along with a little chicken bouillon.
- 4
Add the egg noodles, cover with a lid, and let cook.
- 5
Once the noodles have cooked partway, stir in the frozen broccoli — adding it too early turns it to mush. Replace the lid and continue cooking until the noodles absorb most of the liquid.
- 6
Remove the lid and mash the broccoli into the noodles to spread it through the dish.
- 7
Stir in the shredded cheese and some shaved Parmesan, using the remaining liquid to form a sauce. Serve hot.
Creator's notes
Nothing is measured — the creator cooks by vibes. Chicken can go in mostly frozen, and chicken bouillon stands in for stock. Hold the broccoli until the noodles are partway done so it doesn't turn to mush.
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