Tasty Tuesday - Creamy Chicken & Noodles

For some time now, I've been looking for a recipe for chicken and noodles that's somewhere between soup and dumplings. The kind of thing I remember eating in the school cafeteria - the kind that's almost like gravy, and you can't eat it without mashed potatoes and bread. I have made a lot of recipes that are not any of these things... but Sunday night, I think we may have found the ONE. And to make things even better, it's really simple.

Creamy Chicken & Noodles


1 (26 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
3 (14.5 ounce) cans chicken broth
2 cups diced, cooked chicken breast meat
2 teaspoons onion powder
1 teaspoon seasoning salt
1/2 teaspoon garlic powder
2 (9 ounce) packages frozen egg noodles

In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.

(I added a bay leaf, used about 5 cups chicken broth, and three shredded boneless chicken breasts. I didn’t have any seasoning salt, so I added about 1/4t. salt. I also read in the reviews that it is really important to use the frozen noodles, and not dried for this recipe.)

We served it over buttermilk mashed potatoes with crusty bread. Delicious!