Katie's mom made this for us in high school every once in awhile and it was always my favorite. It's SO thick and SO creamy and SO delicious! And SO easy! She gave this to me after I got married and I absolutely cherish this recipe. Enjoy!
2 quarts of water8 chicken bouillon cubes
6 1/2 cups uncooked wide egg noodles
2 cans (10 3/4 ounces each) condensed chicken soup, undiluted
3 cups cubed cooked chicken
1 cup sour cream
In a large saucepan bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup & chicken; heat through. Remove from the heat, stir in sour cream.
No comments:
Post a Comment