This is a favorite dish that I have cooked many times for people coming over to dinner (it's easily doubled by cooking the whole bag of egg noodles) or as dish to bring to someone. I have one family who requests this every time I bring them food or they come over. It's great for those "hard to please" eaters as well since it's simple yet very tasty.3/4 - 1 lb chicken breasts (or any chicken you prefer is fine)
1 package egg noodles
1 family size can cream of chicken soup
1/2 - 1 cup milk
1/2 - 1 cup Parmesan cheese
1/8 tsp pepper
dried parsley (optional)
Boil your chicken about 30 minutes or until done, cool and then shred. You could also use leftover chicken if you have it on hand. Boil your egg noodles (use a large pot), according to the package directions and drain. Use your pot you cooked your noodles in, combine the cream of chicken soup, milk, Parmesan cheese, and pepper and mix well. Add your noodles and chicken to the soup mix, pour into a sprayed 9x13 casserole dish, and bake for 15 minutes at 350 degrees. Instead of baking it, you can cook it over low heat for 10-15 minutes on the stove top. I do that most of the time considering it’s one less dish to wash and less energy to heat the oven. It’s nice to bake it in the oven for a covered dish to take somewhere or if you prefer the baked pasta taste. For a prettier look too, sprinkle with some dried parsley before baking.
Variations: You can use less egg noodles and more chicken if you prefer. You also could use a regular size can of cream of chicken soup. My husband likes it extra creamy, so that’s why I use the large size. Basically, you can modify the amounts some according to your taste. For a richer dish, you can use cream instead of milk as well.
11/9/09: I made this tonight for my Pastor and his family. I did one large 9x13 regular, and then on the other one, I topped it with crushed Ritz crackers. It was a big hit!
Hide your veggies: 5/18/10: I made this tonight and I added 2 large handfuls of chopped, fresh spinach to the pot when I mixed all of my ingredients together. My whole family said it was great. My boys cleaned their plates and didn't even complain about the "green stuff." :-) Really, there wasn't much taste difference at all.
Boil your chicken about 30 minutes or until done, cool and then shred. You could also use leftover chicken if you have it on hand. Boil your egg noodles (use a large pot), according to the package directions and drain. Use your pot you cooked your noodles in, combine the cream of chicken soup, milk, Parmesan cheese, and pepper and mix well. Add your noodles and chicken to the soup mix, pour into a sprayed 9x13 casserole dish, and bake for 15 minutes at 350 degrees. Instead of baking it, you can cook it over low heat for 10-15 minutes on the stove top. I do that most of the time considering it’s one less dish to wash and less energy to heat the oven. It’s nice to bake it in the oven for a covered dish to take somewhere or if you prefer the baked pasta taste. For a prettier look too, sprinkle with some dried parsley before baking.
Variations: You can use less egg noodles and more chicken if you prefer. You also could use a regular size can of cream of chicken soup. My husband likes it extra creamy, so that’s why I use the large size. Basically, you can modify the amounts some according to your taste. For a richer dish, you can use cream instead of milk as well.
11/9/09: I made this tonight for my Pastor and his family. I did one large 9x13 regular, and then on the other one, I topped it with crushed Ritz crackers. It was a big hit!
Hide your veggies: 5/18/10: I made this tonight and I added 2 large handfuls of chopped, fresh spinach to the pot when I mixed all of my ingredients together. My whole family said it was great. My boys cleaned their plates and didn't even complain about the "green stuff." :-) Really, there wasn't much taste difference at all.
It sounds very delicious! I love spinach too so I like that variation!
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