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1 can - Mushroom Soup
1 can - Cream of Chicken Soup
1 - Small to Medium Onion
1 8 oz - Bag of Egg Noodles
1/2 cup - Sour Cream
1 - Stalk of Celery (optional)
- Salt & Pepper
7 - Slices of Buttered Bread
Dice onion and celery.
Place chicken breast in a medium pot (dutch oven works good), add onions and celery, salt and pepper.
Cook chicken tender (almost falling off the bone) about 1 to 1 1/2 hours. Dip chicken out of pot - Do Not Pour off Juice!!
When chicken cools, debone, deskin and cut chicken up (some say to cube, I just cut into pieces).
Add egg noodles to chicken juice, cook 7-10 minutes.
Add cream of chicken and mushroom soups, cut up chicken.
Mix thoroughly and pour into a 9 x 13 baking pan.
Butter and cube 7 slices of bread. Lay cubes (sprinkle if your in a hurry or impatient!) over ingredients in pan.
Bake at 350 for 30 minutes.
Very Good Sunday Dish!!
This recipe sounds complicated but it's really not. Very simple to make. Cooking and deboning chicken takes the longest time! Frozen mixed veggies can also be added to this recipe to make it go further for those on a tight budget or large families. Just add veggies in with the noodles and cook 10 minutes longer!