Creamy Dill Chicken

This is one of my all-time favorite meals. My mom originally got a recipe off the back of a Knorr Vegetable Soup packet and we've been making it ever since. Over the 20+ years it's adapted rather significantly and I'm posting the way I've been cooking it recently. It doesn't take too much work and can be partially done in the crockpot - but isn't a "put it in in the morning and it's done by the time you're home!" kind of crockpot meal. Bon Appetit!

Ingredients:

• 2 Tbsp. olive oil
• 1-1/2 lbs boneless, skinless chicken breast, cut into bite-sized pieces
• 1 cup water
• 1 package Knorr® Vegetable recipe mix
• 1/4 tsp. dried dill weed
• 1 cup sour cream
• 8 oz bag of egg noodles
• Optional: 1/2 cup frozen peas 

Directions:

• Heat olive oil in a large skillet and brown chicken, turning once, until almost cooked, about 5 minutes.
• Stir in water, Knorr® Vegetable recipe mix and dill - make sure to coat the chicken. Bring to a boil. 
• Add mixture to crock pot or Dutch Oven. Crockpot: Set on low for ~1hr (or more if you're busy!)
  Dutch Oven: Let mixture simmer until chicken is fully cooked, about 10 minutes
• Meanwhile: Cook egg noodles to just less cooked than al dente (4-5 minutes). Drain.
• Stir sour cream into chicken and sauce. Add egg noodles and peas and mix until all noodles are fully coated with sauce. If in crockpot, you can set to low or warm until peas are done and you are ready to eat.
  

  

  My husband and young girls LOVE this meal