Patio Chicken Skillet

Patio Chicken Skillet is an easy recipe to make when you don't have much time to cook.  It is comfort food.  Tender, juicy, flavorful chicken with egg noodles in a creamy, savory sauce.

Ingredients

2 chicken breasts
1/4 c. butter or margarine
2 tsp. seasoned salt
1/4 tsp. thyme
pepper
1 bell pepper, chopped
1 onion, chopped
4 c. chicken broth or stock
1/4 tsp. hot sauce
1 (8 oz.) pkg. egg noodles
1 (101/2 oz.) can cream of celery soup or cream of mushroom soup
1 (4 oz.) can mushroom pieces and stems
1/2 c. olives, sliced

Directions

Season both sides of the chicken breasts with 2 teaspoons seasoned salt, thyme and pepper.

In a large cast iron skillet, heat butter over medium heat. Add chicken breasts and cook until browned. Then turn the chicken over and brown the other side. Cover the skillet and turn the heat to low.  Cook for 30 minutes, or until the chicken is fully cooked and tender. The internal temperature of the chicken should read 170°.

Remove chicken and place in a dish or plate. Cover the chicken to keep it warm.

In the same skillet that you fried the chicken in, add the bell pepper, and onions. Sauté over medium heat until tender. 

Pour in the chicken broth or stock. Bring the mixture to a boil. Be sure to scrape the bottom of the skillet to get the flavorful bits off.

Stir in the egg noodles and bring to a boil. Cover and reduce heat to low.  Cook for 20 minutes or until the noodles are tender, stirring occasionally. 

Stir in the cream of celery soup or cream of mushroom soup, mushrooms and olives. Add more water if necessary. Season with salt and pepper to taste.

Return the chicken to the skillet. Cook until everything is heated through.  Serve and enjoy.

Notes

Stir in 1/2 cup sour cream and or 4 ounces of cream cheese, when you add the soup into the skillet.