Jody’s Chicken and Noodles
Posting this recipe is proof that I am a humble person (real humble to make that statement, I know). The reason being, next to my Chicken Parmigiana recipe, my chicken and noodles would be my hubby’s second favorite meal. That is until we had Jody’s chicken and noodles one night at house church. Sigh. He loved how creamy it was and I loved how easy the recipe was. So being the kind person that she is, she agreed to share her super easy recipe with the rest of the world via Once A Month Mom.
Jody T. care of @ Onceamonthmom.com
- 12 ounces extra wide egg noodles
- 31.5 ounces cream of chicken soup
- 5 cups cooked chicken, diced(deboned whole chicken is best)
- If you are looking for “quick” dinner, use a grocer’s roasted chicken.
- 8** ounces chicken broth**
**ONLY needed if freezing – not if just eating!
Prepare noodles according to package directions. In a stockpot mix chicken and cream of chicken soups on medium heat until heated through. Add noodles and mix well. Serve.
If freezing, do NOT cook chicken and cream of soups recipe. Instead mix together also adding 8 ounces of chicken broth. Place in gallon freezer bags and freeze. To serve: Thaw. Heat on stovetop or in slow cooker until heated through.