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.

Ingredients:

• 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!