This dish is a creamy chicken and noodle casserole that is a family favorite. It is made with egg noodles, chicken, and a creamy sauce.
COOK AND CUBE THE CHICKEN BREASTS.
COMBINE WATER, BOUILLON, VEGETABLES ANDPARSLEY FLAKES IN A LARGE DUTCH OVEN.
BRING TO A BOIL.
ADD FROZEN REAMESNOODLES, STIRRING TO SEPARATE.
RETURN TO BOILING AND COOK UNCOVERED FOR 20TO 30 MINUTES.
ADD MORE WATER IF NEEDED.
STIR OCCASSIONALLY.
ADD COOKEDCHICKEN DURING THE LAST FIVE MINUTES OF COOKING.
TURN CHICKEN OVER ONCEDURING COOKING.
IF USING UNCOOKED CHICKEN BREASTS, PLACE IN DUTCH OVEN ATTHE START AND THEN REMOVE, DEBONE, AND CUBE.
RETURN TO NOODLES AND SIMMERFOR FIVE MINUTES.
Ingredients
Directions
COOK AND CUBE THE CHICKEN BREASTS.
COMBINE WATER, BOUILLON, VEGETABLES ANDPARSLEY FLAKES IN A LARGE DUTCH OVEN.
BRING TO A BOIL.
ADD FROZEN REAMESNOODLES, STIRRING TO SEPARATE.
RETURN TO BOILING AND COOK UNCOVERED FOR 20TO 30 MINUTES.
ADD MORE WATER IF NEEDED.
STIR OCCASSIONALLY.
ADD COOKEDCHICKEN DURING THE LAST FIVE MINUTES OF COOKING.
TURN CHICKEN OVER ONCEDURING COOKING.
IF USING UNCOOKED CHICKEN BREASTS, PLACE IN DUTCH OVEN ATTHE START AND THEN REMOVE, DEBONE, AND CUBE.
RETURN TO NOODLES AND SIMMERFOR FIVE MINUTES.