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7/11/13

Easy, Delicious, Crock Pot Chicken and Noodles

These were delicious served with mashed potatoes and green beans!
Yesterday I had planned a day of sewing and didn't want to mess with supper.  So.......I had seen this dish on Face book making the rounds and "shared " it as to keep it.  Upon reviewing it I thought to amend it to suit my circumstances and here is what came of it.

Easy pantry ingredients.
Ingredients for Crock Pot Chicken and Noodles:
1 rotisserie chicken, bones and skin removed and torn into bite size pieces  (I used all but the breast and saved it for another recipe.)
2 cans condensed cream of chicken soup
2 cans chicken broth
4 T. butter
1/2 C. warm water
2, 12 ounce packages Reams frozen noodles
freshly ground black pepper

The chicken from a rotisserie chicken is never that tender and was perfect for this recipe.
Mix the soup, broth, butter and chicken in a crock pot, cover and turn on lowest heat.    Two hours before serving time add noodles and turn on high to bring to a boil then reduce to back to low until time to eat.  Check and stir well adding  warm water if it becomes too thick.  Sprinkle with freshly ground black pepper and serve.

The original recipe called for 3 chicken breasts to be simmered on low all day then removed and shredded with any bones or skin removed at that time.  It also called for a stick of butter which I thought more than we needed.

Either way this is easy and delicious.  A great comfort meal.



2 comments:

Wendy said...

we don't have those frozen noodles where I am...would regular pasta noodles work as well?

Diane Cosby said...

I would use dry. Depending upon how much time you have I might go ahead and boil them first and only simmer 30 minutes or so to marry the flavors.