Chicken and Noodles
A River of Recipes: Native American Recipes Using Commodity Foods by the USDA Food Distribution Program on Indian Reservations, public domain government resource—original source of recipe
- Serves: 4
- 1 (1 pound) bag egg noodles
- 29 ounces cooked chicken
- 1 (10.5 ounce) can cream of chicken soup or cream of mushroom soup
- Cook and drain noodles.
- Add chicken (may be rinsed and drained to lower fat) and cream soup.
- Heat thoroughly and serve.