Photo and Recipe Submitted By Marla Patton Watson
Tonight I made “Creamy Chicken Noodles”
Boil 4 chicken breast until tender. Drain then pull apart into thin strips
Boil a bag of wide egg noodles until tender (set timer for 12 minutes after your water starts a rolling boil with noodles for the perfect noodle)
Drain water from noodles, return to pan and add shredded chicken, and one large can of cream of chicken soup, 1/2 cup of milk mix together and serve.
You can add fresh vegetable to this. Peas and carrots are my favorite choice. Cook them in separate pan and add them to above mixture.
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