CHICKEN WITH EGG NOODLES 
4 c. water
4 chicken breasts
2 cubes chicken bouillon or equivalent in granules
1 (8 oz.) pkg. thin egg noodles
1 can undiluted cream of mushroom soup
1 jar or can mushroom slices and pieces
1/2 c. slivered almonds

Boil chicken breast in water until tender. Cool, skin and cut into bite size pieces. While chicken is cooling, add bouillon to 2-3 cups of the stock (broth). Cook noodles in the broth absorbing about 1/2 the liquid. Add chicken soup, mushrooms and almonds. Mix well. Turn into baking dish. Bake in 350 degree oven 20-30 minutes until bubbly. Freezes well ahead of time and after baking.

recipe reviews
Chicken with Egg Noodles
 #34599
 Paula (Kansas) says:
This recipe was great! I did make some changes. I did not use the mushroom pieces or almonds and when finished I warmed a can of peas and we added that to our chicken and noodles. Kids loved it!
   #56058
 Lynn (Illinois) says:
Wonderful! I did the same thing, instead of mushrooms, I added 1 bag of frozen mix vegetables! Delicious! Thank you so much for sharing the knowledge of how to prepare this dish. I truly appreciate you! God Bless!!!!

Lynn
   #89582
 Patricia (New York) says:
I sauteed diced celery and onion and added to the dish. I also put in some black pepper and minced garlic. I didn't have any almonds but I had a near empty bags of rice chips so I crushed them and put them on top. After baking the recipe, I thought it was dry so on the stovetop, I melted some cream cheese and milk to make a cream sauce and poured it over the top and stirred it in. I also had some steamed broccoli cuts that I stirred in. I guess I altered the recipe quite a bit, but it was delicous.
   #112910
 Shanika Smith (United States) says:
This is GREAT. I'm making it now and already ate a bowl before baking it. Lol.. I didn't use mushroom or almonds. I did use the cream of mushroom.. GREAT JOB! I'm also making it with jiffy cornbread!! YUM

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