Back-Uh-The-Can Skillet Chicken and Noodles

Ingredients

• 2 tablespoons margarine
• 1/2 cup onion, diced
• 1/2 cup celery, diced
• 24 ounces chicken broth (about 3 cups)
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup flour
• 1 cup milk
• 1 egg
• 2 cups cooked chicken
• 2 cups cooked wide egg noodles
• 1 cup frozen peas and carrot, partially thawed

Directions

1. 1

   In a large skillet over medium high heat, melt margarine and cook onion and celery 3 minutes until onion is transparent.

2. 2

   Add broth, salt and pepper, and bring to a boil. Meanwhile, place flour in a small bowl and gradually stir in milk, mixing thoroughly, then stir in egg, mix well, set aside.

3. 3

   When broth boils, add in cooked chicken and noodles, return to a boil. Gradually stir in flour mixture to thicken and bring to a boil.

4. 4

   Add partially thawed peas and carrots and stir gently heating thoroughly. Serve hot.