Best Ever Chicken and Noodles

One of the things I'm best known for cooking is my Chicken and Noodles. So much so that I have frequently taken these for work pitch ins, family gatherings or fed the masses on Christmas Candy days. Once you see how easy it really can be, you won't go back to making noodles from scratch (even though I have done that too).

Couple of tips for making this the easiest possible, you can use a rotisserie chicken with the skin and bones removed, cutting the chicken into chunks or shredding it. I have also used canned chicken after draining it, but that was just in a pinch and as a last resort. If you do use canned chicken, I would recommend a little extra butter.

Ingredients:

• 1.5 pounds boneless, skinless chicken breast

• 2 cartons (32 oz) chicken stock

• 2 cans cream of chicken soup

• 2 packages (16 oz) Reames egg noodles (freezer section)

• 2 sticks of salted butter

• Salt and pepper

Directions:

1. Place your chicken breasts in a large pot with a tight-fitting lid and add enough chicken stock to cover the chicken. Season your liquid well with salt and pepper — this is very crucial.

2. Bring your liquid to a boil. Cover the pot and lower the heat slightly so it stays at a pretty rapid simmer. Depending on the size of your chicken breasts, they should simmer for about 10 minutes. After 10 minutes remove one piece from the pot and check. The internal temperature should be 165°. If they need more time check every 5 minutes. Don't let them overcook or they will become rubbery.

3. Once chicken is done cooking, remove and shred with two forks. Be careful not to burn yourself. Return chicken back to chicken stock and add any remaining stock. Or if you like you noodles a little thicker, save stock and add it towards the end to get it to your preference. If I serve mine with mashed potatoes, I like them a little soupier and will use all the stock.

4. Add in butter and cream of chicken soup, bringing back up to rolling boil.

5. Add in frozen egg noodles, stirring to break noodles apart. Cook noodles about 20 minutes depending on your preference.

6. Lastly, and this is a completely optional step that I do, add a few drops of yellow food coloring and stir. The rich yellow color gives it a creamy, extra buttery look that I have found to just be more eye appealing.

*You can also make this in a crock pot! Just put all the ingredients, except the noodles in the crock pot and cook on Low for 5-6 hours. Then pull out the chicken and shred it, adding it back to the crock pot when done. Top with the noodles, give it a stir. Cook on high for another 1-2 hours, again checking the noodles for your preferred softness.

I would love a comment if you try these, or if you have your own version! Enjoy!

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