Creamy  chicken and noodles

Creamy chicken and noodles

Community Classics .
Edited on Sep 24, 2008

The cream of mushroom soup gives this dish a rich, creamy flavor serve with garlic bread and a tossed salad.


8 oz wide egg noodles
2 medium onions (1 1/2 cups chopped)
3 medium celery stalks (3/4 cup chopped)
4 cups water
1 pound boneless skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 bay leaf
1/8 teaspoon white pepper
1 (10 oz) can cream of mushroom soup
1/2 cup buttermilk


Cook noodles according to package directions , omitting salt . Drain set aside Cover to keep warm .

Chop onions and celery stalks set aside. Meanwhile bring water to a boil
in large saucepan or dutch oven over medium to medium high heat.

Add chicken breasts , onions, celery, salt, thyme, bay leaf, and pepper to
saucepan. Return to boil.

Reduce heat to low , simmer uncovered 35 minutes Remove chicken breasts from saucepan , Cut into 1/2 inch pieces cover and set aside.

Increase heat to high . Return liquid in saucepan to a boil Continue cooking till liquid and vegetables have reduced to 1 cup.

Remove from heat, discard bay leaf . Whisk in soup and buttermilk until
thoroughly blended. Add chicken pieces and noodles toss to blend .
Sprinkle with dried parsley .

serves 4

Not a NESTLÉ®-tested recipe.

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