Recipe#528

Servings:
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INGREDIENTS

1 can cream of chicken soup
2 cans (16 oz) chicken broth
1 tsp. pepper, black
1 tsp. garlic salt
1 tbsp. parsley flakes
2 cups chicken, cooked, boneless
3 1/2 cups noodles, wide (these don't get to mushy - No Yolks - Extra Broad Noodles)

INSTRUCTIONS

Cook noodles in boiling water until tender. Rinse noodles in cold water, drain and set aside.

Mix cream of chicken and chicken broth together and bring to a boil. Add the cooked chicken and cooked noodles to mixture. Add pepper, garlic salt and parsley flakes. Cook for about 5 minutes then serve.