Saturday, October 31, 2009

Creamy chicken & noodles

Adapted from Once a Month Mom.

4 cups shredded cooked chicken
12 oz egg noddles
26 oz can cream of chicken soup
1 ladle-full water
Garlic salt
Onion powder
Black pepper

Boil egg noodles; drain. In a stock pan, heat chicken, soup, water and seasonings over medium heat, until hot. Stir in noodles. Enjoy!

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