A well-stocked pantry makes packing up meals in a jar in a snap. Whether you pack the meals for dinner on a busy day, keep them for emergency use in a power outage, or when you can’t leave home and don’t have fresh groceries on hand to cook with.
This dish has a pleasantly cheesy flavor without the messy cleanup from cheese fused to the skillet. The veggies taste fresh.
It’s all the convenience of a packaged meal, but with way more veggies and meat – and you can control the salt if needed.
Chicken Noodle Skillet
Ingredients:
- 2 cups egg noodles (3½ ounces) (note cook time)
- 1 cup freeze-dried chicken
- 1 Tbsp dried onions or freeze-dried
- 1 Tbsp dried carrots
- ¼ cup freeze-dried peas
- ¼ cup freeze-dried corn
- 1/3 cup dry milk
- 1/3 cup cheese powder
- ¼ cup butter powder
- 1½ tsp Italian seasoning
- ½ tsp fine sea salt
- ¼ tsp ground black pepper
Directions:
Take a wide-mouth quart mason jar and place a canning funnel in it.
Add the egg noodles, chicken, and vegetables, gently tap the jar to settle the contents,
Add the cheese powder through black pepper, and gently tap the jat to settle it.
Seal the jar tightly. For long-term storage, do an airtight seal with a mason jar sealer.
To Make:
Add 3½ cups water to a skillet. Add the contents of the Mason jar.
Bring to a boil over medium-high heat. Reduce heat and simmer until the pasta is done (ours took 8 minutes to cook), stirring often and lowering the heat so it doesn’t boil over.
Remove from the heat, and let sit for 5 minutes to thicken as it cools.
Serves 2 to 3 people, depending on appetite.
~Sarah