Who loves a delicious, easy dinner and a cookbook giveaway?!? I have both my hands raised high in the air– how ’bout you?
I have been plowing through her cookbook for amazing meals that require little to no clean-up….it’s my kind of meal. Well, actually it’s the hubby’s kind of meal since he normally does clean-up when I cook. Either way, we’ve both been loving Christy’s cookbook! I was given Come Home to Supper to review, and if you can’t tell, I think it’s amazing!
The cookbook came out on October 22, and I wish Christy all the success in the world with the sale of the cookbook, and the book tour she is currently doing! It would be an awesome holiday present for someone, but before you go out and buy it, enter the giveaway below and WIN a copy of Come Home to Supper.
a Rafflecopter giveaway
- 1 tbs canola oil
- 1 packet ranch dressing mix (Hidden Valley Ranch is my preference)
- 2-3 chopped carrots
- 1 cup chopped broccoli florets
- 1-2 chopped yellow squash
- 1 onion, chopped
- 1 bag frozen vegetable blend (I use california style)
- 1 can low-far and reduced sodium cream of chicken soup
- 1/2 cup skim milk
- 4 boneless, skinless chicken breasts
- 1 16 oz package egg noodles
- Servings: 4
- Difficulty: easy
Cook egg noodles according to package instructions and set aside.
Heat oil in large skillet. Add chicken breasts and cook over medium heat. Brown each side for about 5 minutes each.
Add in soup, ranch mix, and milk. Stir well and turn chicken to coat. Bring to a boil, then reduce heat to simmer.
Cover skilet and continue cooking until chicken is cooked through, about ten minutes. Uncover and stir in vegetables.