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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Chicken & Noodles Recipe

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This recipe for Chicken & Noodles is from BPI Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 Whole Chicken
1 Bag of Egg Noodles
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
Poultry Seasoning
Garlic Powder
Onion Powder
Salt & Pepper

Directions:
Directions:
Prepare Chicken: Add enough water to the pot to cover the chicken, and add spices to taste. Boil chicken until thoroughly cooked (about 1 to 1.5 hrs). Remove cooked chicken from water and set aside to cool. Keep water to use as chicken stock. After chicken has cooled, de-bone and shred.

Cook Noodles: Take remaining water (add more if necessary) and season to taste. Bring water to a boil and add egg noodles. Cook until almost done (about 9 minutes).

Combine: Keep out about 2 cups of chicken stock, then drain noodles. Add chicken, cream of mushroom soup, and cream of chicken soup. Season to taste. The dish should be thick, but not dry. Add small amounts of the set-aside chicken stock until the desired consistency is met. Cook an additional 20 minutes on med-low heat, stirring occasionally.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1-2 hours
Personal Notes:
Personal Notes:
The chicken and chicken stock can be made ahead and refrigerated. I sometimes cheat and add a little store bought chicken stock (Better than Bullion, Roasted Chicken) if I need to add a lot of water - be careful if you try that though since sometimes store bought stock tends to be very salty.

 

 

 

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