Chicken and Noodles

By: Michelle Tucker
6 Servings
  • 3 Cups water
  • 1 Tablespoon Chicken bouillion
  • 8 Ounces Wide egg noodles
  • 1 Cup chopped onion
  • 1 Can cream of mushroom soup Or cream of chicken soup
  • 1 Cup shredded cheddar cheese
  • 1/2 Cup milk
  • 2 Cans Chunk chicken canned Or 1 cup of leftover cooked chicken
  • 1/4 teaspoon & Pepper
  • 1 Cup Frozen mixed vegetables
  1. In medium saucepan, bring water and boullion to boil.
  2. Stir in noodles.
  3. Cover and simmer for 5 minutes.
  4. Stir occasionally.
  5. Add vegetables and onion.
  6. Cover and simmer 5 minutes or until noodles are tender and most liquid is absorbed.
  7. Add soup, cheese and milk.
  8. Stir in chicken and pepper. Heat through.


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