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Ingredients- 24 ounces egg noodles (frozen)
- 2 cans cream of chicken soup (14.7 oz each or 1 can cream of chicken and 1 can cream of celery)
- 1 stick butter (1/2 cup, cut into pieces)
- 32 ounces chicken broth (1 can, plus extra if needed)
- mixed vegetables (optional)
- 1 teaspoon chicken bouillon (Better than Bouillon - for richer chicken flavor)
- 6 boneless skinless chicken breasts (small, or 4 large)
- salt
- pepper
- parsley
Direction :
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source http://www.toprecipespedia.com/2018/11/comforting-chicken-and-noodles.html
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