Wednesday, January 1, 2014

Cheesy Chicken Noodle Soup by Michelle Wiles


Ingredients
4 BONELESS CHICKEN BREAST
     
1 CAN CREAM  OF CELERY

1 SMALL BLOCK VELVEETA
 
2 CANS CHICKEN BROTH

1 BAG EGG NOODLES

1 CAN CREAM OF CHICKEN

1 CAN MILK

1 STICK BUTTER

SALT/PEPPER

1 CAN ROTEL

Directions
COOK CHICKEN BREASTS IN BROTH, BUTTER, AND SALT/PEPPER.

ONCE COOKED, REMOVE FROM BROTH.

ADD NOODLES TO BROTH AND LET COOK.

SHRED CHICKEN, THEN ADD BACK TO NOODLES AND BROTH.

ADD REMAINING INGREDIENTS AND LET COOK FOR 30–40 MINUTES ON LOW.

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