1. 1 pkg frozen egg noodles, 24 ounce
  2. 2 can(s) cream of chicken soup, 14.7 oz each; sometimes I use 1 can chicken and 1 can cream of celery
  3. 1 stick (1/2) cup butter – cut into pieces
  4. 1 can(s) chicken broth, 32 oz; may want extra to thin out if too thick. The frozen noodles thicken the broth.
  5. mixed vegetables, optional; I didn’t use this time
  6. 1 tsp Better Than Bullion, optional; I add for a richer chicken flavor
  7. 6 small boneless, skinless chicken breasts or 4 large
  8. salt & pepper, to taste; can add some parsley too if desired



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