1 large chicken breast (1 to 2 lb.)
1/2 cup water
1 tbsp. butter
1/4 tsp. Mrs. Dash or garden seasoning (Durkee)
dash of salt
1 (12 oz.) bag Dutch egg noodles
1 (16 oz.) bag frozen mixed vegetables
1 (10 oz.) can cream of chicken soup
1 (10 oz.) can cream of mushroom soup
1 can hot water (use empty soup can)

Debone chicken breast (if needed) and cut into small 1/4-inch cubes.

In a large frying pan, add water, butter, seasoning and a pinch of salt. Bring to a simmer. Add chicken and simmer until chicken is completely cooked, stirring frequently.

In a separate pan, cook the egg noodles according to package directions. Drain noodles.

In microwave, cook frozen vegetables for about 5 to 8 minutes, depending on desired tenderness.

When chicken, egg noodles and vegetables are done cooking, add the cans of soup plus 1 can of hot water, the vegetables and the egg noodles to the frying pan. Mix well, serve and enjoy.

Submitted by: Brian