Creamy Chicken and Vegetable Casserole

1Preheat oven to 375°F (190°C).

2In a large skillet, heat oil over medium heat. Season chicken thighs (4) with salt and pepper, then brown them in the skillet on both sides. Remove and set aside.

3In the same skillet, add more oil if needed and sauté the onion (1), potatoes (2), broccoli, and celer (1) until slightly softened.

4In a bowl, mix the cream of chicken soup (1 can) with water until smooth. Pour the mixture over the vegetables in the skillet.

5Stir in the noodlesy (1 cup) and season with salt and pepper to taste. Cook for 5 minutes.

6Place the chicken thighs (4) on top of the vegetable mixture in the skillet. Cover with a lid and simmer for 15 minutes, or until chicken is cooked through.

7While the chicken is cooking, cook the rice (1 cup) according to package instructions.

8In a separate pan, scramble the eggs (2) and set aside.

9Warm the tortillas (4) in a dry skillet or microwave.

10To serve, place a portion of rice (1 cup) on a plate, top with the creamy chicken and vegetable mixture, and garnish with scrambled eggs (2). Serve with warm tortillas (4) on the side.

11Enjoy your creamy chicken and vegetable casserole!