Tuesday, April 24, 2012

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!
  • 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!

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