Tuesday, August 30, 2011

lets make noodles!!

4 c. water
4 chicken breasts
2 cubes chicken bouillon or equivalent in granules
1 (8 oz.) pkg. thin egg noodles
1 can undiluted cream of mushroom soup
1 jar or can mushroom slices and pieces
1/2 c. slivered almonds

Boil chicken breast in water until tender. Cool, skin and cut into bite size pieces. While chicken is cooling, add bouillon to 2-3 cups of the stock (broth). Cook noodles in the broth absorbing about 1/2 the liquid. Add chicken soup, mushrooms and almonds. Mix well. Turn into baking dish. Bake in 350 degree oven 20-30 minutes until bubbly. Freezes well ahead of time and after baking.

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