When I was in school, occasionally we would have chicken and noodles for lunch- and believe it or not, they were really good. So I have always liked chicken and noodles. I found this recipe the other day, and made it for them fam. It sure is a keeper! You have to use frozen noodles to get the right noodle consistency. And this is one quick-prep wise and easy recipe!
Excuse my pic-and paper plate, the lighting was horrendous! And I am not sure who to give credit for for this recipe, it was a picture of a recipe!
Ingredients:
4 boneless skinless chicken breasts (you can use frozen)
2 cans cream of chicken soup
1 stick of butter (I didn't even use half a stick)
2 15 oz cans of chicken broth
24 oz. frozen egg noodles (can be found in the freezer section of most grocery stores)
Directions:
1. Combine Chicken, butter, and all cans of soup in crock pot.
2. Cook on low for 6-7 hours
3. Shred chicken-an easy way to do this is stick it in a Bosch, or Kitchen Aid, or bowl with beaters and turn on for about 10 sec or so. Or you can take the long way and use 2 forks.
4. Put chicken back in-or leave it in if you never took it out-add noodles, and cook for another 2 hours, stirring occasionally.
Serve over Mashed Potatoes and ENJOY your eyes out.
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