3 cups water
1 chicken bouillon cube (if you boil the chicken beforehand you might not need this.)
8 oz wide egg noodles
1 cup frozen veggies
1/3 cup chopped onion
1 can of cream of mushroom (I use whatever I have on hand, not usually mushroom but cream of chicken.)
1 cup shredded cheddar cheese
1/2 cup milk
2 cups of cooked chopped chicken
Dash of pepper
Bring water and bouillon to boil. Stir in uncooked noodles. Cover. Simmer for 5 minutes. Stir occasionally. Add veggies and onion. Simmer for 5 minutes or until noodles are tender and most liquid is absorbed. Add soup, cheese, and milk. Stir in chicken and pepper. Heat then Eat!
I like to have a HUGE salad along the side.
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Sounds yummy — will have to try that next week. I’m in my first year of menu planning, but it’s making such a difference!
Happy UBP — thanks for the note 🙂
Just wanted to let you know my family tried this tonight and it was a huge success. Thanks for sharing your recipes.–Leslie