4 chicken breast halves (or 8 chicken tenders)
1 32 oz box chicken stock
1 32 oz box plus 2 cans chicken broth
2 10.5 oz cans condensed cream of chicken soup
1 package country gravy mix
1 large package wide egg noodles
Pepper, to taste

Boil (simmer) chicken breasts or tenders in chicken stock in a large pot until cooked through, about 20 minutes. Remove chicken from stock (reserve stock) and let cool, then finely chop.

Return chicken to stock and add chicken broth (as much as desired), condensed cream of chicken soup, and gravy mix. Stir well to make sure gravy mix is dissolved. Bring to a boil, then reduce heat to simmer, add egg noodles and pepper to taste, and continue simmering until noodles are tender. Monitor amount of liquid as noodles cook; add more broth if needed.

Leftovers reheat well.

Yield: About 7 servings.

Submitted by: Don Thomason