4 boneless skinless chicken breasts (5 ounces each)
3 tablespoons olive oil, divided
2 large onions (1 pound), sliced
1 large red bell pepper, cut into strips
2 teaspoons Cajun seasoning
1 can (14 1/2 ounces) chicken broth
1 1/2 cups frozen mixed vegetables
1 cup milk
2 tablespoons all-purpose flour
4 cups hot cooked egg noodles
Cut chicken into bite-size pieces.
In a large skillet, heat 2 tablespoons of the oil over medium-high heat.
Add chicken; cook until browned but not cooked through, about 3 minutes.
Transfer to a plate.
Heat remaining oil in skillet; add onions. Reduce heat to medium-low; cook, stirring often, until onions are softened and golden, about 10 minutes.
Stir in bell pepper and Cajun seasoning; cook for 5 minutes.
Add broth and bring to a boil over medium-high heat.
Simmer vegetable mixture, covered, over low heat for 10 minutes.
Stir in the frozen vegetables and chicken. Simmer, stirring occasionally, until chicken is cooked through, about 5 minutes.
In a small bowl, blend milk and flour until smooth. Stir mixture into skillet.
Simmer, stirring occasionally, until sauce is thickened, about 3 minutes.
Spoon chicken and sauce over the noodles and serve hot.