"My aunt gave me this recipe. She is known for her chicken and noodles, and everyone thinks she makes them from scratch. This recipe is very easy and fast." — Tammy Christie
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1 (26 ounce) can
condensed cream of chicken soup
1 (10.75 ounce) can
condensed cream of mushroom soup
3 (14.5 ounce) cans
diced, cooked chicken breast meat
2 (9 ounce) packages
frozen egg noodles
This was pretty tasty. Instead of using frozen noodles, I used dried noodles with an extra can of broth. It was ok but I think next time I will either try to find the frozen or cook the noodles separately before adding them to the mix. My husband was very skeptical about trying this but was impressed.
Quick, easy, tastes like comfort food, I added corn and peas for some veggies. Will make again.
This recipe was SURPRISINGLY delicious considering its simplicity. My husband loved it, and even asked that it be added to our "regular rotation". I used regular packaged egg noodles rather than frozen, which turned out great, and I believe required less cooking time. I recommend adding a bit of fresh cracked black pepper, it really enhanced the flavor considerably. The only semi-complaint about this recipe is that it does not "keep" or reheat very well at all, but with food this flavorful, if you have a hungry family to feed, leftovers will not be an issue.
Incredibly easy & good! This went over without a problem, (well until my daughter noticed the mushroom pieces from the soup). I used a 12 oz. box of Barilla egg noodles (eggless abc's for allergic baby) and it was perfect. Next time I'll add some broccoli & carrot strips. Thanks Tammy!
To reduce sodium and fat used 2 (10.75 oz.) cans Campbells Healthy Request Cream of Chicken and 1 (10.75 oz.) can Campbells Healthy Request Cream of Mushroom. Used Swansens Natural goodness chicken broth.
Used Reame's noodles- the 12 oz. packages really soak up the broth so added a 4th can of chicken broth.
Added freshly ground black pepper, although white would be better.
This is my recipe and everytime I make it, I remember how good it is. It is real comfort food. This is thick and creamy and comes out perfect everytime. It is great for a pot-luck dinner or to take to a sick friend also.
Easy & yummy meal. I cooked the meal for 20 minutes, adding frozen carrots after about 7 minutes. I also used dry noodles that I boiled separately for 5 minutes and then added to the mixture during the last 5 minutes of cook time. My entire family liked it, even my very very picky 3 year old!! Definitely a keeper. :-)
Just made this last night as it was very cold out and this was a perfect meal for the weather. I had not noticed your own review and revision of this meal, however, until just now. I was going to say that dried, packaged egg noodles are not the way to go but you have already corrected it with saying we need frozen egg noodles and that is very important. I also needed more soup so they really should change this recipe as it is printed. I just printed it out without noticing your adjustments and they are very necessary. I needed it creamier, also, but will just adjust everything next time I make it. I will also cut back on the amount of noodles used. This was a bit much as this amount feeds much more than six, more like 8 to 10. But it was wonderfully easy and very delicious flavor. My entire family really liked it but we ran short on the "juice", as my little ones call it.
* Percent Daily Values are based on a 2,000 calorie diet.
Incredibly Easy Chicken and Noodles
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 490
** Calories from Fat: 172
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