This recipe for Chicken & Noodles, by Lee English, is from The Rushton Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 whole chicken one 16 oz box of shell noodles salt & pepper to taste 1/2 tsp celery salt 4 oz of Velveeta cheese.
Season chicken with salt, pepper and celery salt. Cover with water & boil until falling of the bone tender. Debone chicken & return to broth. Cook noodles according to directions & drain. Melt cheese & stir into hot broth & chicken. Mix noodles into mixture and serve. Note: If needed Canned Chicken Broth may be added for more liquid.
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