Chicken and Noodles
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- 8 oz
- egg noodles
- 1 Tbsp
- 2 Tbsp
- parsley, chopped
- 6 c
- left over chicken (or just cook some cut up chicken)
- 1 can(s)
- cream of mushroom soup (can use cream of chicken instead)
1Cook noodles as directed on package.
2Drain, place in serving bowl, add margarine and parsley and toss until margarine melts.
3Cook one can of mushroom soup with half the recommended amount of liquid so it's thicker.
4Meanwhile reheat chicken in a saucepan over low heat, stirring occasionally, until hot, then when soup is hot pour it over the chicken. When done spoon over noodles.