4 chicken breast boneless/bone-in
1 (16-oz.) bag wide egg noodles
2 (14-oz.) cans mushrooms/pieces & stems
2 (24-oz.) cans cream of mushroom soup
2 (15-oz.) cans whole kernel corn
3 c. shredded cheese
2 c. chicken stock
1 heaping tbsp chili powder
1 heaping tbsp paprika
1 heaping tbsp garlic powder
1 level tsp. salt
1 level tsp. pepper
1. Boil chicken breast with chili powder, garlic powder, paprika, salt, and pepper till done (about 45 minutes) 2. Remove chicken breast when done to let it cool 3. Cook egg noodles according to package and drain 4. In large bowl shred cooled chicken 5. Drain corn and mushrooms then add to bowl 6. Add both cream of mushroom soups to bowl 7. Add noodles to bowl 8. Add 1 cup shredded cheese to bowl 9. Mix all the ingredients together 10. Add some of the stock till it is a little thin but not soupy 11. Pour mixture into 2 large casserole dishes 12. Spread remaining shredded cheese on top 13. Put in 350° oven for 25 minutes or cheese is melted to your likeness.
Note: If you do not like mushrooms just omit them and use Cream of Chicken soup. You may add as little or as much cheese as you like. Add sliced black olives to the top for a little extra color and taste. Any chicken can be used but I use boneless breast because it is easier and faster to fix.
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