You are here

Patio Chicken Skillet

American.Kitchen's picture
  Chicken breasts 2 , halved
  Butter 1⁄4 Cup (4 tbs)
  Seasoned salt 4 Teaspoon
  Thyme 1⁄4 Teaspoon, crushed
  Ground pepper To Taste
  Green pepper 1 Medium, diced
  Onion 1 Small, chopped
  Hot sauce 1⁄4 Teaspoon
  Egg noodles 8 Ounce
  Cream of celery soup 1 Can (10 oz)
  Ripe olives 1⁄2 Cup (8 tbs), sliced

Brown chicken on both sides in butter in large skillet; sprinkle with 2 teaspoons seasoned salt, thyme and pepper to taste.
Cover; cook over low heat for 30 minutes or until tender.
Remove chicken from skillet.
Mix green pepper, onion, hot sauce, 1 quart water, remaining seasoned salt and 1/8 teaspoon pepper with pan drippings in skillet.
Bring to a boil.
Add noodles gradually; cover.
Cook over low heat for 20 minutes, stirring occasionally, until noodles are tender.
Stir in soup, olives and additional water if needed.
Add chicken; heat through.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried

Rate It

Your rating: None
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 524 Calories from Fat 177

% Daily Value*

Total Fat 20 g31.3%

Saturated Fat 8.9 g44.5%

Trans Fat 0.1 g

Cholesterol 127.7 mg42.6%

Sodium 2437.1 mg101.5%

Total Carbohydrates 55 g18.2%

Dietary Fiber 6 g24%

Sugars 4 g

Protein 30 g60.7%

Vitamin A 17.4% Vitamin C 57.1%

Calcium 8% Iron 15.3%

*Based on a 2000 Calorie diet

Patio Chicken Skillet Recipe