Tuesday, October 12, 2010

Chicken and Noodles

First let me say, I am a crock pot girl. If I can throw a few ingredients into a bowl, turn the heat on, and come back to dinner hours later…well, let’s just say the benefits rock.

  • One dish meal = one dish to clean
  • Menu = planned and prepared
  • No menu = grab from the pantry and it will still taste good
  • Soccer = eat before or after, it will still be warm and ready
  • Mom of four kids who plans a menu but still manages to forget it? Perfect.

That said, this chicken and noodles is not a crock pot recipe, but it is sooooo easy that it rates right up there with it.



  • 4 chicken breasts
  • 3 cans chicken broth
  • 2 cans cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 large package of Reame’s egg noodles (in the frozen section)
  • salt, seasoning, pepper

Salt chicken. Bake chicken breasts until done. (I threw them in frozen at 375 for an hour or so, thawed 350 for 25 minutes on a stone). Pour all cans into pot on stove. Stir well. Add seasoning. I usually use salt, Mrs. Dash, and onion powder or dried onions. Shred or dice chicken and add to soup. Bring soup mixture to a boil. Add noodles.  Cook according to package directions, stirring enough to keep anything from sticking to the bottom of the pot. It’s usually 20 minutes. Enjoy!



  1. thanks for sharing, can't wait to try this later in the week.

  2. Sara, I made this last night and it's the best chicken and noodles I've made. I'm definately adding it to my recipe book. The kids and David thought it was great as well as me! Thanks for sharing it.