- 3 cups chicken broth
- 1 chicken bouillon cube
- 1 (12 ounce) package egg noodles
- 1 can cream of chicken soup
- 1 stick butter, cut into cubes
- Salt & pepper to your taste
In a large skillet bring the broth and bouillon cube to a boil. Add egg noodles and cook until soft. Add cream of chicken soup. Bring to a low simmer and cook 15 minutes with a lid on. Remove from heat and add butter. Stir until melted. Add salt and pepper to your taste.
*Original recipe inspired by Plain Chicken.
We ate this with a rotisserie I cooked! Easy meal after baseball practice, and the boys loved it.
Review by Debbie: I don’t know where these noodles have been but 😳, they are the bomb. I love mac and cheese, but I think these far surpassed that. Ten stars.