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One Pot Creamy Chicken and noodles Recipe

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This recipe for One Pot Creamy Chicken and noodles, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Dawkins
Added: Sunday, September 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 cups water
1 tbsp. chicken-flavor instant bouillon
8 oz. wide egg noodles
1 cup frozen mixed vegetables
1/3 cup chopped onions
1 10 3/4 oz. can cream of mushroom soup
1 cup cheddar cheese
1/2 cup milk
3-4 boiled chicken breasts (I use) or 2, 5oz. cans chunked chicken, flaked
1/8/to 1/4 tsp. pepper

Directions:
Directions:
In medium to large saucepan, bring water and bouillon to a boil. Stir in uncooked noodles and bring to a boil. Cover and simmer for up to 5 minutes, stirring occasionally. Add vegetables and onions. Bring to a boil, cover and simmer for 4 -5 minutes, or until noodles are tender and most liquid absorbed. Add soup, cheese and milk, mixing well. Stir in chicken and pepper, heating thoroughly.

Note: I use medium size egg noodles, and I watch carefully to make sure noodles are not overcooked.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
30 to 40 minutes.
Personal Notes:
Personal Notes:
This is a standard recipe I make in larger quantities and freeze, during the winter. It stores well in freezer and is delicious during cold weather or when family members are ill.

 

 

 

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