1 - 12 oz bag Kluski Egg Noodles
1 - 42oz can chicken broth
2 - small cans of chicken breast chunks, shredded
1/8 tsp. sage, ground
1/2 tsp. onion powder
1 tsp. celery seed
1 Celery Heart stalk diced
1/4 tsp. Pleasoning Gourmet Seasoning
1/4 tsp. Morton's Nature's Season
(or 1/2 tsp. of versatile soup/salad seasoning)
1 10-11 oz. can Cream of Chicken or Cream of Chicken with Herb Soup (98% fat free is good)
1 - 12 oz. jar Chicken Gravy
1 - 42oz can chicken broth
2 - small cans of chicken breast chunks, shredded
1/8 tsp. sage, ground
1/2 tsp. onion powder
1 tsp. celery seed
1 Celery Heart stalk diced
1/4 tsp. Pleasoning Gourmet Seasoning
1/4 tsp. Morton's Nature's Season
(or 1/2 tsp. of versatile soup/salad seasoning)
1 10-11 oz. can Cream of Chicken or Cream of Chicken with Herb Soup (98% fat free is good)
1 - 12 oz. jar Chicken Gravy
Bring chicken broth to a boil. Add the noodles. Stir. Let it come back to a boil, turn down to a medium heat, stirring often. While cooking add chicken and spices. Cook noodles until tender, if it becomes dry add small amount of water or chicken broth until noodles are tender.
Add cream of chicken soup and gravy to the noodle mixture with celery and stir continuously. When they are no longer watery, remove from heat. The noodles will be thick, creamy and chewy. Similar to dumplings.
1 comment:
I compiled this recipe from many other recipes I had read. We gave it a try tonight. It's very thick and filling. Very delicious with those breadstick twists you can buy in the refrigerated section.
We're definitely going to have it again.
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