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Nutrition Facts
Serving Size 1 (516g) Recipe makes 6 servings The following items or measurements are not included below: 1/2 teaspoon celery salt
Calories 570
Calories from Fat 148		(26%)
Amount Per Serving		%DV
	Total Fat 16.5g	25%
	Saturated Fat 4.4g	21%
	Monounsaturated Fat 5.1g
	Polyunsaturated Fat 3.7g
	Trans Fat 0.1g
Cholesterol 113mg		37%
Sodium 1853mg		77%
Potassium 589mg		16%
Total Carbohydrate 74.2g		24%
	Dietary Fiber 2.9g	11%
	Sugars 3.7g
Protein 30.0g		59%
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Incredibly Easy Chicken and Noodles

Recipe #33884 | 40 min | 10 min prep | add private note

⁽²³⁾ RATE IT NOW Print Recipe

By: psychotammymom
Jul 11, 2002

This is real comfort food. People will think that you made it from scratch. We like it for a fast meal, for pot-luck dinners, for chilly nights, etc. You can use boned chicken, but for a truly dump and cook meal, use the canned chicken meat. You will love it. I posted this recipe on another site and it has received only five star ratings.

SERVES 6 -8 (change servings and units)

Ingredients

1 (26 ounce) can cream of chicken soup
1 (10 3/4 ounce) can condensed cream of mushroom soup
3 (14 ounce) cans chicken broth (3-4 cans)
1 (9 3/4 ounce) can chicken meat or 2 cups diced cooked chicken
1 teaspoon minced onion
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
pepper
2 (9 ounce) packages frozen egg noodles

Directions

1
In a large pot, mix all the ingredients except the noodles.
2
Bring to a boil, then stir in the noodles.
3
Simmer over low heat for 30 minutes or until the noodles are tender, stirring occasionally.
4
This can also be done in a crock pot.
5
I get the soup ingredients hot on the stove and then pour it into the crock pot along with the noodles.
6
Cook for 2 to 4 hours on low heat.

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Featured Reviews for This Recipe

From: Christy in Illinois

On Jul 2, 2009

I really enjoyed this recipe. The taste was very rich and delightful.

1 person found this review helpful

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From: Chef #441520

On Nov 30, 2008

I made this for a Thanksgiving gathering and it didn't go over very well. I cooked it in the crock-pot and the noodles turned out over done. There were comments that it was too salty also. If I make this again it won't be in the crock-pot.

0 people found this review helpful

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From: Sidd

On Mar 6, 2003

I enjoyed this recipe. I instead of minced onion I used 1/2 cup chopped onion and I used 2 cloves garlic. I put them in when I cooked my chicken breasts. I also added a cup of sliced carrots. My son even liked it! I don't think I cooked the noodles long enough, they were a little chewy. I think the recipe needed a little more spicy, it was a little bland for my taste, but overall it was a good recipe.

4 people found this review helpful

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From: Java

On Oct 28, 2002

I fixed this for dinner tonight along with a loaf of bread from the bread machine. I cooked the chicken in the slow cooker and boned it out when I came home. Then I took the chicken and the rest of the ingredients and put them back in the slow cooker until the noodles were heated through. I used golden mushroom soup which gave the gray a wonderful golden color and a great taste. I also added some basil. Hubby says it's a definite keeper and is better than my mother's!

4 people found this review helpful

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