Ingredients
1 tablespoon olive oil
1 bag Bird’s Eye Recipe Ready Stew Blend
2 cloves minced garlic
1/3 cup flour
8 cups chicken broth
about 3 cups cooked, shredded chicken – I used a Rotisserie chicken
2 cups uncooked wide egg noodles
1 can (12 ounces) evaporated milk
1/2 teaspoon dried oregano
1/2 teaspoon dried sage
salt & pepper to season
Preparation
