Ingredients
2
cups frozen southern-style diced hash brown potatoes (from 32-oz bag)
1 1/2
cups frozen onions, celery, bell pepper and parsley seasoning blend (from 12-oz bag)
3 1/2
cups Progresso™ chicken broth (from 32-oz carton)
1 1/4
cups uncooked wide egg noodles (2 oz)
1/4
teaspoon salt
1/8
teaspoon dried thyme leaves
1
cup chopped roasted chicken breast
1
cup evaporated milk (from 12-oz can)
Preparation
Spray 3-quart saucepan with cooking spray; heat over medium-high heat. Add potatoes and seasoning blend; cook 3 minutes, stirring constantly.
Add broth, noodles, salt and thyme. Heat to boiling; reduce heat to low. Partially cover; simmer 7 minutes. Stir in chicken and milk. Cook 5 minutes, stirring occasionally, until noodles are tender.
