1 pkg frozen egg noodles, 24 ounce
2 can(s)cream of chicken soup, 14.7 oz each; sometimes I use 1 can chicken and 1 can cream of celery
1 stick(1/2) cup butter – cut into pieces
1 can(s)chicken broth, 32 oz; may want extra to thin out if too thick. The frozen noodles thicken the broth.
mixed vegetables, optional; I didn’t use this time
1 tsp butter Than Bullion, optional; I add for a richer chicken flavor
6 small boneless, skinless chicken breasts or 4 large
·salt & pepper, to taste; can add some parsley too if desired

Instructions

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