Chicken and Noodles
This recipe for Chicken and Noodles is so easy and quick. Make it at the last minute and it tastes like you've been cooking all day!
Servings 8 servings
- 1 Rotisserie Chicken
- 2 boxes chicken broth
- 14 oz. can of chicken broth
- 1 lb. bag of egg noodles
- 1/2 teaspoon celery salt
- 1/2 teaspoon Lawry's Seasoning Salt
Pour the 2 boxes of broth into a large pot on medium high heat.
Pick the breast meat off the chicken and add to broth.
Bring to a boil.
Add almost the whole bag of noodles. Leave a few in the bag.
Add celery salt and seasoning salt.
Simmer for 20 minutes, stirring occasionally.
Cover the pot and turn off the burner. Let sit on the stove for one hour. Don't lift the pot lid.
Serve over mashed potatoes.
If it gets too thick after the noodles are cooked, just add more chicken broth.
Make sure to have an extra can or two of chicken broth on hand in case the noodles get too thick.
by Ann Drake