Chicken and Noodles

A coworker makes the best chicken and noodles I have ever ate. They are melt in your mouth delicious! She makes her noodles from scratch-serious dedication. It's always such a treat when the crock-pot shows up in the staff kitchen on Noodle Day. We can all barely wait until lunch. 

I'm not as dedicated. I have never made my own noodles. This recipe is perfect to satisfy my noodle craving and leave me plenty of time to be crafty. I love that it can be made in the crock-pot or on the stove. It makes enough for seconds (or thirds) at dinner AND leftovers the next day. It comes from Kathie's Cooks and you NEED to make it!

Ingredients

• 1 (26oz) can of cream of chicken soup
• 1 (10.75oz) can cream of mushroom soup
• 4 (14.5oz) cans of chicken broth
• 2 c diced, cooked chicken breast (or 2-3 uncooked chicken breasts if you are cooking it in the crockpot)
• 2t onion powder
• 1t seasoning salt
• 1/2t garlic powder
• 2 (9oz) packages, frozen egg noodles

Directions-The Crock-Pot Way

• Cook the chicken in the broth in the crock-pot for 6 hours on low. 
• Take the chicken out and shred it.
• Put the chicken and the remaining ingredients, except for the noodles, back in the crock-pot. 
• About 45 minutes before serving time add the noodles to the crock-pot

Directions-The Stove-Top Way

• In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth and chicken meat. 
• Season with the onion powder, seasoning salt, and garlic powder.
• Bring to a boil and stir in the noodles.
• Reduce heat and simmer for 20-30 minutes.

We served ours with mashed potatoes and it was a HUGE hit in our house! This girl at 3 big helpings and requested it in her lunch the next day!

I love it when I hit a home run at dinner!