Chicken Noodle Skillet

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

Chicken and Noodles Skillet 

1

tablespoon vegetable oil

1

lb boneless skinless chicken breast halves, cut into bite-size pieces 

1

medium onion, chopped (1/2 cup)

1

cup baby-cut carrots, cut lengthwise in half

1

cup Frozen Broccoli Cuts (from 1-lb bag)

1

cup uncooked egg noodles (2 oz)

1 3/4

cups Progresso™ chicken broth (from 32-oz carton)

1

can (10 3/4 oz) condensed cream of chicken soup

Chopped fresh parsley, if desired

In large skillet, heat oil over medium-high heat.  Cook chicken and fresh onion (not dried) in oil 6-8 minutes, stirring frequently, until browned and onion is just tender.  Stir in remaining ingredients except parsley, cheese and pepper.  Heat to boiling, reduce heat.  Cover and simmer 10 minutes.  Uncover and simmer 5-8 minutes longer, stirring occasionally, until chicken is no longer pink in center and noodles are tender.  Sprinkle with parsley, and cheese and pepper if desired.

*This seemed like it might make great pot pie filling too.