3 or 4 chicken breasts
4 to 6 cups water
2 tsp. onion powder
1 tsp. garlic powder
1 tsp. creole seasoning (Tony's)
1 chicken bouillon cube mixed with 2 cups chicken broth (from the boiled chicken)
1 (12 oz.) bag Dutch egg noodles
4 tbsp. (1/2 stick) butter
3 tbsp. all-purpose flour
1/2 (2 lb.) block Velveeta cheese
1 (10 oz.) can cream of chicken soup
1 (16 oz.) bag frozen vegetables
1/3 env. chicken seasoning (I use McCormick Grill Mates zesty herb marinade mix)
2 tsp. salt
2 tsp. pepper

Bring around 4 to 6 cups of water to a boil in large pot. Add onion powder, garlic powder and creole seasoning. Once boiling add chicken breasts and boil chicken for about 30 minutes.

Remove chicken (do not discard broth). Allow chicken to cool for around 20 minutes. This will help pull/separate chicken. Ladle out about 2 cups of broth, add 1 bouillon cube and continue heating/mixing.

Boil egg noodles in a separate pan (around 8 to 10 minutes). When noodles become tender drain and set aside.

Using the same pan you cooked your noodles in melt butter (set stove to medium-low). Once butter is completely melted add flour and mix thoroughly. Now slowly add broth (a little at a time, usually a ladle full at a time). Continue adding broth until desired thickness is achieved.

Add Velveeta cheese (cut into small cubes), can of soup, frozen vegetables, seasoning, salt, and pepper. Once ingredients are completely mixed and heated thoroughly reduce heat to low.

Add shredded chicken and mix.

Lastly add cooked and drained noodles and stir contents to blend evenly.

ENJOY!!!

Estimated Cook Time: 1 to 1 1/2 hours.

Submitted by: Philip Hudson (Kitchen Master)