Chicken Noodle Skillet in a Jar - Freeze Dried Pantry

Contributed by Annette Godfrey Youngs

This recipe will fill 1 Quart Jar and makes 4 servings

Directions:

1. Begin by adding 2 cups of egg noodles to a clean, dry quart jar, ensuring they settle evenly at the bottom.
2. Sprinkle 1 tablespoon of freeze-dried minced onions over the noodles, spreading them out for even distribution.
3. Add 1/3 cup of freeze-dried milk or dry milk, followed by 1 1/2 teaspoons of Italian seasoning and 1/4 teaspoon of pepper.
4. Carefully pour in 1/4 cup of Augason Farms butter powder, making sure it layers evenly.
5. Next, add 1/2 cup of freeze-dried mixed vegetables, allowing them to settle into the gaps.
6. Sprinkle 1/3 cup of freeze-dried cheese powder over the vegetables.
7. Finally, top with 1 cup of freeze-dried diced chicken, pressing down gently to fit all the ingredients securely.
8. Store in jars for short-term use or in mylar bags for long-term storage

Rehydration:

1. Pour the contents of the jar into a large skillet.
2. Add 3 1/2 cups of water and bring the mixture to a boil over medium-high heat.
3. Reduce the heat to low and let it simmer for 12 to 15 minutes, stirring frequently to prevent sticking.
4. Remove the skillet from heat and let it sit for 3 to 5 minutes, allowing the sauce to thicken before serving.

Notes:

This could be topped with French fried onions or croutons for extra crunchiness.

Nutritional Value Per 1 cup 

Calories:  190  Protein: 13 g   Fat: 5 g   Carbohydrates: 23 g   Sugar: 2.3 g   Fiber: 1 g

Cycle times & rehydration for reference only. Your results may vary.