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Creamy Chicken and Noodles |

Creamy Chicken and Noodles


  • 8 cups of chicken broth ( or equal amount of water with bouillon)
  • ½ tsp poultry seasoning
  • 1 tsp onion salt
  • 1 (12 oz) pkg extra wide egg noodles
  • 4 cups of cooked and shredded chicken
  • 2 (10 3/4 oz) cans of condensed cream of chicken soup
  • 1 cup reduced fat sour cream


  1. Bring chicken broth to a boil and add noodles, poultry seasoning, and onion salt. Cook noodles in broth for 6-8 minutes until tender.
  2. Add chicken to broth/noodles. Then mix in condensed soup. Stir until smooth and creamy.
  3. Just before serving mix in the sour cream. Serves 6-8
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