Chicken & Noodles

Priscilla's Chicken & Noodles

Chicken and noodles is a dish I always loved. As a kid, I used to look forward to the church dinners because there would be a few different recipes people brought in and I was excited to try them all! Now I cook them and share them with my family to enjoy!  

Yield: 10 servings

Cook time:  8 hours

Calories: ~406 

Ingredients:

24 oz Reames frozen egg noodles

2 -15 oz can fat free cream of chicken soup

32 oz unsalted chicken broth

2 tsp Better than Bouillon Roasted Chicken

1/2 cup unsalted butter, cut into 1 tbsp slabs

1 tsp Italian seasoning

1/4 tsp Lawry's season salt

1/2 tsp ground black pepper

1 tsp kosher salt

2 lb boneless skinless chicken breasts, trimmed

1-2 tbsp fresh parsley, chopped

Instructions:

1.  Wash and pat dry the chicken breasts. Mix the two salts and pepper together and then rub the seasonings over the chicken breasts. Place them in the bottom of a slow cooker.

2.  Add the cream of chicken soup on top of the chicken. Add the butter slabs, placing the pieces evenly over the soup. Sprinkle the Italian seasoning over the top.

3.  Whisk the bouillon with the broth in a separate bowl. Pour the broth mixture over the chickens and soup.  Cover the slow cooker with the lid and cook on low for 6 hours.

4.  After the 6 hours, remove the chicken from the slow cooker and shred with two forks. Add the shredded chicken back into the slow cooker.  Add the noodles and cook on low for an additional 2 hours or until tender. If the mixture seems to thick after noodles are cooked, add a little extra chicken broth to desired consistency. 

5.  Sprinkle the parsley over the entree and mix in.  Serve hot and fresh. Enjoy!

Notes:

If you want to add some vegetables to your chicken and noodles, add when you add the noodles. You likely will need more broth after the 2 additional hours to thin it out some.