I've been on a chicken bouillon cube kick lately. Hubby and I love chicken so I'm always looking for ways to fix it differently and spruce it up. Well, I used to use bouillon cubes for years but stopped. Dunno why...anyway I was reaching for some kind of spice in my cabinet and I saw these cubes. I pulled out two of them and dropped them in my chicken noodle casserole and I could taste a HUGE difference when it was done.
There's lots of ways to use these cubes. I would use them to make my own chicken broth and then refrigerate it to use it in a soup, stew, or casserole.
If you would like the recipe for my chicken noodle casserole, here it is!
1 bag of boneless, skinless chicken tenderloins
2 pkgs. Knorr Pasta Sides: Butter & Herb
1 small bag of frozen peas
1 small bag of frozen carrots
2 chicken bouillon cubes
dried or fresh parsley
Italian bread crumbs (optional)
EVOO (extra virgin olive oil)
1/3 sweet onions finely chopped
1 can of Campbell's cream of chicken soup
In a skillet, put onions in some EVOO (enough to just coat the pan) and saute until onions are translucent. Add chicken and drizzle salt, lemon pepper, and a little paprika. The paprika adds a nice brown color to the chicken. Cook until done. In the meantime, cook the pasta in a medium pot according to the package directions and set aside.
Preheat oven to 425 degrees F. Once chicken is done, drain any extra oil. Then add cream of chicken soup and stir in de-glazing the pan. Add the peas and carrots and 1 can of water. Drop in the bouillon cubes and continue to stir until the soup is mixed well. Add any additional salt and pepper if needed for taste. Usually, I don't have to add much more at this point. Then put in the oven for about 30 minutes until the chicken is tender and comes apart easily.
Remove from oven and add the pasta and mix together. Top with parsley and bread crumbs (optional). Serve and enjoy!