Ingredients
- Servings: 6
- 1 whole roasting chicken
- 2 (10 1/2 ounce) cans cream of chicken soup
- 8 ounces egg noodles
Recipe
- 1 boil chicken for 1 hour.
- 2 boil noodles until done.
- 3 while noodles are boiling debone chicken.
- 4 drain noodles. combine chicken and soups together.
- 5 add noodles and enough water to make like a stew consistency.
- 6 heat through, salt & pepper to taste. enjoy!
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